Description
This Vegan Chickpea Noodle Soup is a comforting and wholesome plant-based soup, perfect for a nutritious meal. Combining hearty chickpeas, tender noodles, and flavorful vegetables, this soup offers a rich, savory taste that is both satisfying and easy to prepare. Ideal for those seeking a vegan-friendly, healthy, and light dish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 cups egg-free vegan noodles (such as rice noodles or small pasta)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for about 5-7 minutes until vegetables soften and become fragrant.
- Add broth and chickpeas: Pour in the vegetable broth and add the drained chickpeas. Stir in dried thyme and oregano. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook the noodles: Add the vegan noodles to the simmering soup. Cook according to package instructions, typically 7-10 minutes, until noodles are tender but not mushy.
- Season and add spinach: Taste the soup and add salt and pepper as needed. Stir in fresh chopped spinach and cook for an additional 2 minutes until the spinach wilts.
- Serve hot: Ladle the soup into bowls and serve immediately for a warm and comforting meal.
Notes
- You can use any vegan noodles of your choice, such as brown rice pasta or gluten-free noodles.
- Add other vegetables like zucchini or kale for more nutrition and variety.
- For extra protein, add some cubed tofu or tempeh.
- Adjust seasonings to your taste, adding herbs like rosemary or basil if desired.
