These gluten-free cookies have a wonderful flavor and texture that rival better gourmet cookies. There is a small amount of corn starch added to the chickpea flour. The odd flavor of chickpea flour is eliminated by the peanut butter. It wouldn’t harm anything to add a bit more vanilla. These are extremely excellent!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 gallon water
- 3 stalks celery with leaves, diced
- 3 carrots, cut into 1-inch pieces
- potatoes, cut into 1-inch pieces
- 1 small onion, diced
- ¾ inch piece fresh ginger root, minced
- salt and ground black pepper to taste
- 1 bunch turnip greens, cut into 1-inch squares
- 1 tablespoon soy sauce
- 4 ounces spaghetti
- ½ pound cooked salmon, cut into 1-inch pieces
- 2 tablespoons lemon juice
Instructions
- Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
- Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 374 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out better than I though didn’t add pasta though the broth needs something more but very good
I stayed pretty much with the recipe. I used beet root leaves and stems, instead of turnip greens because that’s what I had on hand and did not want to waste them. Also, used half water and half chicken broth. I made this in a slow cooker. four hours on low, then added pasta for 20 minutes before adding salmon. It turned out great. I like soups and I will definitely make this, again.