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Janelle Carss

Chickpea Noodle Soup

Chickpea Noodle Soup is a totally plant-based take on the classic chicken noodle soup, and is just as comforting, hearty and delicious! Packed with chewy noodles, tender veggies and so much savoury goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Appetizer, Main Course, Soup
Cuisine: Canadian
Calories: 310
Ingredients Method Video Notes

Ingredients
  

  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 large celery stalk, diced
  • 1 large carrot, diced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ¼ tsp ground turmeric (corrected from video stating ½ tsp)
  • 2 bay leaves
  • salt and pepper to taste
  • 2 cups mushrooms, sliced
  • 8 to 10 cups hot water or vegan chicken broth (can use bouillon powder/paste)*
  • 2 cups kale, chopped
  • 8 oz small pasta of choice (gluten-free if needed)
  • 1 15-oz can of chickpeas, drained and rinsed
  • ⅓ cup nutritional yeast
  • red chili flakes, garnish
  • fresh thyme or parsley, garnish

Method
 

  1. Sauté the aromatics: Warm 1 tbsp oil or a splash of water in a  large soup pot over medium heat and sauté the onion, garlic, carrot and celery for 3 minutes, until softened slightly and fragrant.
  2. Stir in the paprika, turmeric, thyme, salt and pepper and continue cooking for 1 minute. Then add the mushrooms and vegan chicken broth or water, stir, cover and bring to a boil.
  3. Add the pasta noodles, turn heat to medium and simmer for 6 to 8 minutes, or until the pasta is almost al dente.
  4. Stir in the chickpeas and kale and cook for a further 5 minutes, tasting the broth at this point and adjust seasonings as you like.
  5. Turn off the heat and remove the pot from the stove. Serve into bowls and garnish with fresh parsley or thyme and a pinch of chili flakes, and enjoy!

Video

Notes

Macros per serving (serves 5):
*Calculated using no oil*
  • Calories: 310
  • Protein: 17g
  • Carbs: 56g
  • Fats: 3g
  • Fibre: 9g
Broth: I recommend using a minimum of 8 cups water or broth as the noodles will absorb a lot as it cooks and as it cools when stored as leftovers. If you like your soup more brothy, add 10 cups.
Veggies: Feel free to swap the veggies with any you like. Some options are:
  • yams
  • potatoes
  • tomatoes
  • zucchini
  • broccoli
  • cauliflower
  • bell peppers
  • squash
  • spinach
  • swiss chard