This soup absolutely blew us away with its flavor. It’s quite possibly the best “chicken” noodle soup we’ve ever had. I was skeptical at first, remembering what Campbell’s chicken noodle soup tasted like, but the broth tasted very savory, with a hint of creaminess from the chickpeas.
It’s been the summer of peppers, and we are still trying to eat them all up. I flavored some Tofutti vegan cream cheese with garlic and onion, and slapped in inside some jalapeños before roasting them for 12-15 minutes. They uh….had some kick to them. It was a hot and spicy year for peppers!
Featured drink: Thug Kitchen’s bloody marys. I don’t even like bloody marys and I loved these!! Need to pickle some asparagus for them next time…