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This Dynamic Mother-Daughter Duo is Knowledgeable About Delicious Soups


This Dynamic Mother-Daughter Duo is Knowledgeable About Delicious Soups

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A steaming bowl of soup is a must at any time.

Upon leaving my childhood home, I quickly realized my lack of culinary skills. While I’ve always appreciated my mother’s delicious cooking, I never bothered to learn how to cook myself, which became a significant issue when I had to fend for myself. These past few years have been essential as I’ve been striving to improve my cooking abilities. Luckily, there are plenty of foolproof recipes available that offer the same comfort and nourishment I’ve been missing.

If one seeks comforting, wholesome meals, a mother-daughter duo is the perfect match. Lexi and Beth, the minds behind the Crowded Kitchen website, are a pair of skilled food photographers and recipe creators from Michigan. They specialize in crafting easy-to-make, plant-based dishes that are both nutritious and delicious. Whether you’re living solo or with your family, their heartwarming recipes are sure to elevate your weeknight dinners and provide delightful leftovers.

If the idea of a wholesome meal excites you, consider trying one of their top recipes today: the Turmeric Ginger Chickpea Noodle Soup.

“This immune-boosting chickpea noodle soup features a delightful ginger turmeric broth and an abundance of vegetables,” Lexi and Beth share about this creation. “It’s a delectable, comforting vegan dinner that can be whipped up in approximately 30 minutes!”

Here is the recipe for your convenience:


  • 3 tbsp olive oil, divided
  • 1 yellow onion, diced (~1 ½ cups)
  • 3 cloves minced garlic
  • 1 tbsp freshly grated turmeric
  • 2 tsp freshly grated ginger
  • 8 cups (64oz) vegetable broth
  • 2 tbsp freshly squeezed lemon juice
  • ½-¾ tsp fine grain kosher salt
  • ¼-½ tsp ground black pepper
  • 1 cup thinly sliced celery
  • 1 red bell pepper, finely diced
  • 1 large carrot, finely diced
  • 28 oz (2 cans) chickpeas, drained and rinsed
  • 4 oz spaghetti noodles (or another pasta variety)
  • 4 cups finely chopped swiss chard or lacinato kale
  • ¼ cup chopped fresh parsley
  • For garnish: thinly sliced scallions


  • Heat 2 tbsp of olive oil in a large pot. Add onion, garlic, turmeric, and ginger; sauté for 5-6 minutes until fragrant.
  • Transfer the onion mixture to a blender. Add lemon juice and vegetable broth; blend on high for 30-40 seconds. Set aside.
  • Add the remaining 1 tbsp of oil to the pot. Sauté celery, red pepper, and carrot for 4-5 minutes.
  • Add the blended broth, salt, and pepper. Bring to a boil, then add pasta and chickpeas. Simmer for 5-8 minutes until the pasta begins to soften.
  • Stir in swiss chard and parsley; continue cooking until the pasta is al dente. Optional: garnish with fresh vegetables and thinly sliced scallions.


Explore more mouthwatering recipes on their Crowded Kitchen website and browse their tantalizing food photography on their Instagram account, crowded_kitchen.

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