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
Scale
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
