Chickpea and vegetable noodle soup jars
Like instant soup, only homemade and better! Ours is simple to carry with you and ready when you want to eat—just add hot water. Stir up and remember to let the jar stand a few minutes so the flavours come together.
Chicken stock powder
Plain, dry instant noodles
Mixed frozen vegetables
2 cup(s), (300g)
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Garlic powder or flakes
Grated parmesan cheese
- Line up two large 1 litre Mason jars. Into each jar, place half the stock powder, noodles, frozen vegetables, chickpeas, oregano and garlic powder. Secure lid and refrigerate.
- When ready to eat, pour 2 cups (500ml) boiling water into each jar and stir well. Stand 3-5 minutes or until noodles are cooked. Sprinkle with parmesan to serve.