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
Scale
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.
