Description
A comforting and nourishing vegan soup packed with chickpeas, noodles, and aromatic vegetables, perfect for chilly evenings or wholesome family meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 6 cups vegetable broth
- 2 cans chickpeas, drained and rinsed
- 6 ounces egg-free noodles
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in your large soup pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until it becomes translucent and fragrant.
- Stir in the minced garlic, cooking for another 30 seconds—be careful not to let it burn.
- Throw in the sliced carrots and celery, stirring occasionally for about 5 minutes until they begin to soften.
- Pour the vegetable broth into the pot and add the bay leaf and dried thyme. Bring everything to a gentle boil.
- Reduce the heat to medium-low and toss in the chickpeas. Let them simmer for 10 minutes to absorb those delicious flavors.
- Add the noodles and cook according to package instructions, usually 7–10 minutes. Stir occasionally to prevent clumping.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with chopped parsley for a pop of freshness, and serve warm.
Notes
If the soup thickens too much, add a splash of water or broth to loosen it up. Taste and adjust seasoning as needed. For a thicker texture, mash a few chickpeas into the broth while cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 6
- Protein: 10
Keywords: vegan soup, chickpea noodle soup, comfort food, plant-based, easy dinner, healthy soup