There’s nothing quite as comforting as a bowl of Vegan Chickpea Noodle Soup on a chilly evening or after a long day. This plant-powered take on a classic feels like a warm hug in a bowl, bursting with vibrant veggies, hearty chickpeas, and just the right amount of zesty lemon for a bright finish. Whether you’re vegan, looking for a lighter dinner, or simply craving something soothing and satisfying, this soup will win you over with its cozy flavors and satisfying textures.
Ingredients You’ll Need
The beauty of Vegan Chickpea Noodle Soup lies not just in its flavor, but in the accessibility of its ingredients. Each element plays a crucial role: the veggies bring sweetness and crunch, the spices add warm undertones, and the chickpeas give a hearty bite that makes this soup a meal in itself.
- Olive oil: Adds richness and helps sauté the vegetables for a deeper base flavor.
- Yellow onion: Diced onion brings natural sweetness and creates an aromatic foundation.
- Garlic: A couple of cloves add essential depth and that signature savory note.
- Carrots: Bright, sweet, and loaded with color, carrots are the classic veggie for this soup.
- Celery stalks: Sliced celery offers a gentle crunch and balances the broth beautifully.
- Dried thyme: Earthy, woodsy thyme flavors the broth and pairs delightfully with the other herbs.
- Dried parsley: For extra herby flavor – it’s mild but elevates the soup noticeably.
- Turmeric: Adds a warm golden hue and subtle flavor, plus a nutritional boost.
- Salt: Enhances all the flavors and brings the soup together.
- Black pepper: For just a little kick and background heat.
- Chickpeas: Hearty, protein-rich chickpeas create a satisfying plant-based alternative to chicken.
- Vegetable broth: The flavorful liquid backbone, so use a tasty one – homemade or a good store-bought option.
- Pasta noodles: Rotini, broken spaghetti, or any pasta shapes you love – perfect for soaking up the broth.
- Lemon juice: Just a squeeze at the end brings all the flavors to life and adds brightness.
- Fresh parsley: Chopped and sprinkled just before serving for a fresh, vibrant pop.
How to Make Vegan Chickpea Noodle Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once shimmering, add the diced onion and sauté for about 3 to 4 minutes until it turns translucent and fragrant. This gentle cook encourages the onion to release its natural sweetness and sets the stage for layers of flavor.
Step 2: Add the Veggies
Stir in the garlic, carrots, and celery, letting them mingle with the onion in the pot. Cook this colorful medley for 5 to 6 minutes, just until the carrots start softening and the celery turns vibrant and aromatic. If the veggies begin to stick, just splash in a bit more broth.
Step 3: Season to Perfection
Scatter in the dried thyme, dried parsley, turmeric, salt, and black pepper. Stir everything together so the vegetables are warmly coated with the fragrant spices and herbs. This step makes all the difference, infusing the base with so much good flavor even before the broth is added.
Step 4: Add Broth, Chickpeas & Noodles
Pour in the vegetable broth and bring the mixture up to a gentle boil. Once bubbling, add the drained and rinsed chickpeas followed by the dry pasta. Lower the heat slightly and let the Vegan Chickpea Noodle Soup simmer for 10 to 12 minutes, or until the noodles are just tender and the flavors have melded.
Step 5: Finish with Lemon and Fresh Herbs
As the soup finishes cooking, stir in the juice of half a lemon. Taste and adjust the salt or pepper if needed. This final splash of citrus brightens everything up and makes each spoonful sing. Ladle your Vegan Chickpea Noodle Soup into bowls, shower generously with chopped fresh parsley, and enjoy right away while it’s piping hot.
How to Serve Vegan Chickpea Noodle Soup
Garnishes
Finish each bowl with a flourish of fresh parsley or even a dusting of extra black pepper. If you want a little heat, a sprinkle of red pepper flakes works beautifully. For ultimate coziness, some extra lemon wedges on the side let everyone customize the citrusy zing to their liking.
Side Dishes
Because Vegan Chickpea Noodle Soup is so lovely and filling, you don’t need much more on the side. However, a thick slice of toasted sourdough or whole-grain bread is perfect for dunking. For a lighter touch, try a crisp green salad with vinaigrette to complement the warmth of the soup.
Creative Ways to Present
If you’re serving this for guests or a special meal, ladle the soup into wide, shallow bowls and top each with a little swirl of olive oil and an extra sprinkle of parsley. You could also add a handful of baby spinach or kale to each serving just before pouring on the hot soup—watch the greens wilt before your eyes!
Make Ahead and Storage
Storing Leftovers
Vegan Chickpea Noodle Soup keeps well in the fridge for up to four days. The noodles will absorb some broth and the soup may thicken a bit, but the flavors only improve as they meld together. Store in an airtight container to keep it fresh.
Freezing
For longer storage, you can freeze the soup—just keep in mind that pasta can soften a little after thawing. For best results, freeze the soup before adding the noodles, then cook and add them fresh when reheating. Otherwise, it’s still perfectly tasty, just with a softer noodle texture.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of extra broth or water to return the soup to its original consistency if it’s thickened. Individual portions also heat well in the microwave for easy lunches or dinners.
FAQs
Can I use gluten-free noodles in Vegan Chickpea Noodle Soup?
Absolutely! Gluten-free noodles work beautifully here, just be mindful of their cook time and check them for doneness to avoid overcooking, as they can soften quickly.
How can I add more greens to this soup?
Chopped baby spinach or kale are perfect additions. Simply stir them into the pot during the last few minutes of cooking so they wilt while maintaining their bright color and nutrients.
Is it possible to make Vegan Chickpea Noodle Soup oil-free?
Yes, if you prefer to avoid oil, simply sauté the onion and veggies in a splash of vegetable broth or water. The soup will still turn out delicious and comforting.
What’s the best pasta shape to use?
Rotini, fusilli, or even small broken spaghetti all work really well. Choose a shape that catches broth and veggies in each bite for the best slurpy spoonfuls!
Can I double the recipe for meal prep?
Definitely! This soup is perfect for making ahead. Simply scale up the ingredients, use a large pot, and you’ll have lunches or easy dinners prepped for days.
Final Thoughts
If you’re searching for a bowl of comfort that’s hearty, healthy, and oh-so-satisfying, do yourself a favor and make a big pot of Vegan Chickpea Noodle Soup. It’s the kind of feel-good dish you’ll want to make again and again—so warm up your kitchen and let this favorite soup become one of yours too!
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Vegan Chickpea Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Chickpea Noodle Soup is a comforting and hearty dish perfect for a cozy meal. Filled with vegetables, chickpeas, and flavorful herbs, this soup is not only delicious but also nutritious. It’s a satisfying plant-based option that will warm you up from the inside out.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 ½ cups dry pasta noodles (e.g., rotini or broken spaghetti)
- juice of ½ lemon
- chopped fresh parsley for garnish
Instructions
- Heat the Vegetable Base: Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent. Stir in garlic, carrots, and celery and cook until slightly softened.
- Add Seasonings: Add thyme, parsley, turmeric, salt, and pepper to coat the vegetables.
- Cook Soup: Pour in vegetable broth, bring to a boil. Add chickpeas and noodles, simmer until pasta is tender.
- Finish and Serve: Stir in lemon juice, adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
- Use gluten-free noodles if needed.
- Add baby spinach or kale for extra greens.
- Store leftovers in the fridge; add broth or water when reheating if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
