Chickpea Noodle Soup
This wholesome and well balanced soup is ideal for when you feel under the weather! Loaded with veggies, pasta, chickpea and flavorful herbs and all finished within 30 minutes!
Ingredients
- 1 medium sweet onion diced
- 3 medium carrots cleaned and chopped into half moons*
- 3 ribs celery diced
- 4-6 cloves garlic minced
- ¼ teaspoon sea salt
- 3 tablespoons nutritional yeast
- ½ tablespoon oregano
- 1 teaspoon thyme
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 7 cups low sodium vegan chicken broth** or water see notes
- chickpeas
- 6 ounces pasta
- 8 ounces baby spinach optional
- light drizzle crunchy chili oil optional for topping individual bowls
Instructions
- Add onion, carrot, celery and a splash of water to a large stock pot over medium heat. Cook stirring occasionally for 5 minutes.
- Add in garlic, salt, nutritional yeast and remaining spices and stir well, until spices coat the veggies well. Add broth (or water), stir, cover and bring to a boil.
- When boiling, uncover and stir in pasta and chickpeas. Cook for 10-12 minutes until pasta is cooked and carrots are soft.
- Reduce heat to low and stir in spinach (if using). Once spinach is wilted remove soup from heat. Adjust salt to taste and serve!
Notes
*To slice carrots into half moons- First cut cleaned carrots in half lengthwise, then place the cut sides face down and slice carrots into slices about ⅓ inch thick.
**Notes on Broth- You can use any vegan broth that you love for this recipe, or substitute with water. I like to use water and a bouillon so that I can control the saltiness. For my soup, I used 2 bouillon cubes and 7 cups of water and adjusted the salt to taste at the end.