Description
This Vegan Chickpea Noodle Soup is a hearty and comforting dish that’s perfect for a cozy night in. Packed with vegetables, chickpeas, and flavorful herbs, this soup is not only delicious but also easy to make.
Ingredients
Vegetable Base:
1 tablespoon olive oil, 1 small yellow onion (diced), 2 cloves garlic (minced), 3 carrots (sliced), 2 celery stalks (sliced),
Seasonings:
1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon turmeric, 1/2 teaspoon salt (more to taste), 1/4 teaspoon black pepper,
Broth and Extras:
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 onion, garlic, carrots, and celery and sauté for 5–6 minutes until the vegetables begin to soften.
- Add Seasonings: Stir in thyme, oregano, turmeric, salt, and pepper, cooking for 1 more minute.
- Cook Soup: Pour in the vegetable broth and bring to a boil. Add chickpeas and noodles, then reduce heat and simmer for 10–12 minutes, or until the noodles are tender.
- Finish and Serve: Stir in fresh parsley and lemon juice, if using. Taste and adjust seasoning as needed. Serve warm.
Notes
- Use gluten-free noodles if needed.
- Add spinach or kale at the end for extra greens.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
