Warming gingery green tea chickpea soup


We’re having a very wintery summer in Sydney at the moment; with bleak skies and cold rainy days (hopefully not a pathetic fallacy foreshadowing events to come), so this hot broths soup is perfect for staying warm without being too heavy + the ginger boosts immunity and helps keep any sickness at bay.


  • 2inch knob of ginger, grated (adjust amount to taste, I like to add more)
  • 1 brown onion, diced
  • 2tbsp vegetable stock powder (or vegan friendly mock chicken/beef stock)
  • 1 large carrot, diced
  • 1 stalk of celery, finely sliced
  • 1 can of chickpeas
  • 1 green tea bag (without string or tag)
  • 2 handfuls of kale, stalks removed and finely sliced
  • ½ tsp dried basil leaves
  • 1 handful fresh coriander leaves
  • 1 serving of vermicelli rice noodles, broken into chunks (add more if desired)


  • In a large pot; add the onion, ginger and 1.5L of boiling water and simmer on low heat for 15 minutes
  • Strain the ginger and onion out and discard
  • Add the carrots, celery, chickpeas and green tea bag to the broth and simmer for five minutes
  • Remove the green tea bag, and add the stock powder, dried basil, kale and vermicelli and cook for another ten minutes
  • Using a ladle, spoon the soup into bowls and serve topped with fresh coriander




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