If you’re craving a cozy yet nourishing bowl that feels like a warm hug in every spoonful, this Vegan Chickpea Noodle Soup Recipe is your new best friend. It’s packed with wholesome ingredients that bring fantastic flavor, texture, and a pop of color, making it a perfect go-to for any day you want comfort food without the fuss. Whether you’re new to vegan cooking or a seasoned plant-based eater, this recipe is simple, satisfying, and sure to become a favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this soup plays an important role, creating a balanced, flavorful broth with delightful textures. From the aromatic vegetables to the protein-packed chickpeas and tender noodles, these basics come together effortlessly.
- 1 tablespoon olive oil: Adds a subtle richness and helps sauté the veggies to perfection.
- 1 small yellow onion (diced): Provides a sweet, savory base that builds flavor.
- 2 cloves garlic (minced): Gives a warm, fragrant punch that wakes up the palate.
- 3 carrots (sliced): Contributes natural sweetness and vibrant color.
- 2 celery stalks (sliced): Adds crunch and a fresh, earthy undertone.
- 1 teaspoon dried thyme: Brings a subtle herbaceous note that deepens the broth.
- 1 teaspoon dried oregano: Enhances the savory depth with a slightly peppery flavor.
- 1/2 teaspoon turmeric: Infuses a warm glow and anti-inflammatory benefits.
- 1/2 teaspoon salt (more to taste): Balances and brightens all the flavors in the soup.
- 1/4 teaspoon black pepper: Offers a mild kick to complement the herbs.
- 6 cups vegetable broth: The soul of the soup, bringing everything together with rich umami.
- 1 (15 oz) can chickpeas (drained and rinsed): Adds protein and a creamy texture that makes the soup hearty.
- 1 1/2 cups egg-free noodles or pasta of choice: Brings chewy, comforting bites to the soup.
- 2 tablespoons chopped fresh parsley: Freshens the soup with a bright, herbal finish.
- Juice of 1/2 lemon (optional, for brightness): Lifts and balances all the flavors with a zesty pop.
How to Make Vegan Chickpea Noodle Soup Recipe
Step 1: Sauté the Aromatics and Veggies
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, sliced carrots, and celery, then sauté for about 5 to 6 minutes until the veggies start to soften and release their aromas. This step builds a flavorful base for your soup, so don’t rush it!
Step 2: Add the Herbs and Spices
Sprinkle in the dried thyme, oregano, turmeric, salt, and black pepper, stirring them in for about one minute. These spices gently blossom in the warm oil, infusing every bite of your soup with lovely layers of flavor.
Step 3: Pour in the Broth and Bring to Boil
Next, pour the vegetable broth into the pot and bring everything to a lively boil. This invites all those flavors to mingle and sets the stage for the chickpeas and noodles.
Step 4: Simmer Chickpeas and Noodles
Add the rinsed chickpeas along with your choice of egg-free noodles to the pot. Reduce the heat and let everything simmer gently for 10 to 12 minutes or until the noodles are tender but not mushy. This simmering step lets the soup develop its comforting texture.
Step 5: Finish with Freshness
Stir in chopped fresh parsley and squeeze in the juice of half a lemon if desired. These additions bring brightness and a fresh herbal note that balances the heartiness of the chickpeas and noodles. Give the soup a final taste and adjust seasoning, adding more salt or pepper if needed.
How to Serve Vegan Chickpea Noodle Soup Recipe
Garnishes
To elevate the experience, a sprinkle of freshly cracked black pepper or a few extra chopped parsley leaves on top creates a pretty finish and a flavor boost. A drizzle of good-quality olive oil can also add a silky richness that turns every spoonful into a treat.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping or a crisp green salad to add a cool contrast. Toasted garlic bread or a gluten-free roll are fantastic companions that make your meal complete.
Creative Ways to Present
Serve the soup in rustic bowls with a small wedge of lemon on the side so guests can add brightness if they like. You can also garnish with edible flowers or swirl in a dash of coconut yogurt for a creamy twist that adds visual appeal and extra comfort.
Make Ahead and Storage
Storing Leftovers
This Vegan Chickpea Noodle Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and you’ll find the flavors deepen even more, making leftovers just as crave-worthy as the fresh batch.
Freezing
You can freeze the soup in portion-sized containers for up to 3 months. Keep in mind that the noodles might become a bit softer after thawing, so if you prefer, store pasta separately and add it fresh when reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to loosen it up. Finish with a squeeze of lemon or fresh parsley to revive the bright flavors before serving.
FAQs
Can I use other types of noodles in this soup?
Absolutely! Feel free to swap egg-free noodles for gluten-free pasta, rice noodles, or even small shapes like ditalini. Just adjust the cooking time according to the package instructions for best results.
Is this soup suitable for meal prepping?
Yes, it’s fantastic for meal prepping. The flavors improve after a day in the fridge, and it reheats well, making it an ideal option for busy weeknights.
Can I add other vegetables to the soup?
Definitely! Leafy greens like spinach or kale are wonderful additions just tossed in during the last few minutes of cooking. You could also add diced zucchini or bell peppers for more texture and nutrition.
What is the best way to make the soup more filling?
Besides the hearty chickpeas and noodles, adding a handful of cooked quinoa, barley, or lentils boosts the protein and fiber, making the soup even more satisfying.
How can I make the soup more flavorful?
Don’t skip the fresh parsley and lemon juice—they brighten the whole bowl. Also, to deepen flavor, consider simmering the broth with a piece of kombu seaweed or adding a splash of soy sauce or tamari for umami.
Final Thoughts
This Vegan Chickpea Noodle Soup Recipe is such a joyful, simple way to warm your heart and nourish your body all at once. It’s a meal you’ll want to make again and again, whether you’re feeding yourself or sharing with loved ones. Give it a try and watch how it quickly becomes a comforting staple in your kitchen!
Print
Vegan Chickpea Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A comforting and nutritious Vegan Chickpea Noodle Soup made with sautéed vegetables, chickpeas, and egg-free noodles simmered in flavorful vegetable broth, perfect for a healthy plant-based meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
Liquids and Others
- 6 cups vegetable broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 1/2 cups egg-free noodles or pasta of choice
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables begin to soften and the onions are translucent.
- Add Spices: Stir in dried thyme, dried oregano, turmeric, salt, and black pepper. Cook for an additional 1 minute to allow the spices to release their flavors.
- Add Broth and Boil: Pour in the 6 cups of vegetable broth and bring the mixture to a boil over high heat.
- Add Chickpeas and Noodles: Once boiling, add the drained and rinsed chickpeas along with the egg-free noodles. Reduce the heat to a simmer.
- Simmer: Let the soup simmer for 10–12 minutes, or until the noodles are tender and cooked through.
- Final Touches: Stir in the fresh chopped parsley and, if using, the juice of half a lemon for added brightness. Taste and adjust seasoning with more salt or pepper as desired.
- Serve: Serve the soup warm in bowls, perfect for a nourishing vegan meal.
Notes
- Use gluten-free noodles to make the soup gluten-free if needed.
- Add spinach or kale at the end of cooking for extra greens and nutrients.
- This soup stores well in the refrigerator and tastes even better the next day as the flavors develop.
