It has been soup weather for weeks now in upstate New York and that means one thing: soup and more soup. I recently made the Chickpea Noodle Soup from Veganomicon by Isa Chandra Moskowitz. Instead of using soba noodles, I used cut spaghetti noodles and the soup came out wonderful. I omitted the mushrooms (as neither myself or the hubs are huge fans) and added greens to the broth towards the end. I also used my own homemade veggie broth as the base. It was hearty, healthy, and flavorful.

This recipe gets a strong 3 1/2 out of 5 carrots on the veganlicious scale!