Description
A delicious and hearty vegan chickpea noodle soup that is perfect for a comforting meal. Packed with wholesome ingredients, this soup combines tender noodles, protein-rich chickpeas, and flavorful vegetables in a warm, savory broth that’s both satisfying and nutritious.
Ingredients
Scale
Soup Base
- 8 cups vegetable broth
- 2 cups cooked chickpeas (canned or homemade)
- 2 cups plant-based milk (like almond or oat milk)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Noodles
- 2 cups wide egg-free pasta noodles (such as fettuccine or linguine), broken into pieces
Garnish
- Fresh parsley, chopped (for garnish)
- Freshly ground black pepper (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, dried basil, and smoked paprika. Cook for another 1-2 minutes to release the aromas.
- Add Broth and Chickpeas: Pour in the vegetable broth and plant-based milk. Add the cooked chickpeas. Bring the soup to a boil, then reduce heat and let it simmer gently for 10 minutes to develop flavor.
- Cook the Noodles: Add the egg-free noodles to the simmering soup. Cook according to package instructions, usually about 6-8 minutes, until noodles are tender but not mushy.
- Adjust Seasoning: Taste the soup and add salt and pepper as needed. Stir gently to combine all the flavors.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley and additional black pepper if desired. Serve warm for a comforting meal.
Notes
- Use gluten-free noodles to make this soup gluten-free if needed.
- If you prefer a thicker broth, mash some chickpeas before adding them or reduce the broth slightly.
- You can add other vegetables like spinach or kale towards the end of cooking for extra nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking noodles.
