鹰嘴豆汤“面”（无麸质）Chickpea Noodle Soup (Gluten-free)

原创 Anjani 蜂鸟健康TheHummingBird 2021-01-05原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/4004.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/4004.html

这道美味可口的鹰嘴豆汤“面”口感温暖舒适，非常适合在较凉的夜晚或任何需要一大碗热汤抚慰心灵的时刻。

洋葱：洋葱中的抗菌硫化合物可将肝脏中的有害病原体驱逐出肝脏，且具有帮助肝脏消毒的作用，防止其发炎。洋葱还可以改善肝脏的体温控制功能，使其得以正常进行加热或冷却的功能。

胡萝卜：帮助肝脏快速补充葡萄糖，且其所含的葡萄糖与矿物质和维生素结合。胡萝卜有助于降血压、减轻水肿、放松肌肉、稳定神经并平衡认知功能。

欧芹：含有极佳的生物可利用形式的铁，有助于保持血液健康并预防贫血。欧芹还富含锌，对疗愈病毒相关问题以及提升免疫力非常有益。

鹰嘴豆汤“面”（无麸质）

原料（以下1杯为250毫升）：

1杯洋葱切丁

1杯胡萝卜切丁

1杯西芹切丁

1.5杯煮熟的鹰嘴豆

8杯水或疗愈汤

1/2汤匙洋葱粉

1茶匙大蒜粉

1/2茶匙姜黄粉

1茶匙干欧芹

1茶匙干牛至

226克糙米面条

1/4杯切碎的新鲜欧芹

盐调味（可选项）

制作：

将不粘锅用中高火加热（建议用陶瓷不粘锅，传统的特氟龙不粘锅对健康有危害）。加入洋葱、胡萝卜和西芹丁，煮5-7分钟，直到洋葱变软。如果蔬菜开始与锅黏连，请加入一些水。

加入水或疗愈汤、洋葱粉、大蒜粉、姜黄、干欧芹干、干牛至、鹰嘴豆和意大利面，煮沸后将火关小继续煮13-18分钟，直到面条和蔬菜变软为止。放入切碎的香菜和盐调味（盐为可选项），即可享用。

2-3人份

Chickpea Noodle Soup A healthy new twist on a warm and comforting classic, this delicious Chickpea Noodle Soup may become a regular in your home. Perfect for cool nights or anytime you’re seeking a big bowl of hot soup to soothe the soul.  Onions: Antimicrobial sulfur compounds in onions expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly. Carrots: A quick liver refueling source of glucose that’s attached to minerals and vitamins. Carrots help to lower blood pressure, reduce edema, relax muscles, steady nerves, and balance cognitive function.  Parsley: Contains an excellent bioavailable form of iron which helps to keep your blood strong and prevent anemia. Parsley is also rich in zinc which is highly beneficial for treating viral issues and strengthening the immune system. Chickpea Noodle Soup Ingredients:1 cup diced onion1 cup diced carrot1 cup diced celery1 1/2 cup cooked chickpeas 8 cups water or vegetable broth or Medical Medium Healing Broth1/2 tbsp onion powder1 tsp garlic powder1/2 tsp ground turmeric1 tsp dried parsley1 tsp dried oregano8 oz brown rice pasta, such as fusilli1/4 cup chopped fresh parsleySea salt, to taste (optional) Directions:Place a large non-stick pot (preferably ceramic pot) on medium-high heat. Add the onion, carrot and celery and cook for 5-7 minutes, until the onion is soft. Add a bit of water if the vegetables start sticking to the pot.  Add the water or vegetable broth, onion powder, garlic powder, turmeric, dried parsley, dried oregano, chickpeas, and pasta. Bring the soup to a boil, the lower to a simmer and cook for 13-18 minutes until the pasta and veggies are tender. Stir in the chopped parsley and season with sea salt (if using). Serve immediately.  Serves 2-3

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