Veggie Packed Chickpea Noodle Soup
This chickpea noodle soup is the perfect veggie packed, heart warming dish! If you need a soup for a loved one feeling unwell, need to warm up on a cold winter night, or just want a simple health packed meal, this soup is for you! I personally make this for my boyfriend and I whenever we are feeling under the weather, and it always gets the job done! You can add in any veggies you have on hand and tailor it to your specific likes!
Check out These Similar Recipes:
Vegan Broccoli Cheese Soup with Tempeh Bacon
Veggie Packed Vegan Miso Ramen
Vegan French Onion Soup (no wine)
Why you’ll love this soup!
- It is super hearty and heart-warming! It literally feels like your stomach is getting a massive hug!
- You’ll be finished making it in under 30 minutes!
- You can make it with any veggies you have on hand. Hello veggies sitting in the back of your fridge!
- You can swap out the protein for any bean or legume, or use a vegan chicken.
How to make your chickpea noodle soup
One of the things I love most about this chickpea noodle soup recipe is how easy it is to make. You will be ready to enjoy your soup in under 30 short minutes!
First prep your carrots, celery and onion and sauté them in some olive oil or veggie broth until translucent.
Next, add in as much garlic as you’d like and cook for a further minute to bring out the flavor. Make sure to stir continuously so the garlic doesn’t burn!
After the veggies are cooked add in your broth and spices. You can use a chicken flavored vegetable broth such as this one (vegan of course), or a regular vegetable broth. If you are watching your sodium intake it is best to opt for a low sodium broth!
Bring your soup to a simmer and cook for 5 minutes. Meanwhile, cook your pasta in a separate pot, cube your tofu, chop your broccoli into bite sized pieces and roughly chop your kale.
Once the veggies, tofu and pasta are prepped add them into the soup and cook for a further 2-3 minutes until the kale has wilted and the broccoli has slightly softened.
Season with salt and pepper and enjoy!
Some tips from Steph
Use a low sodium vegetable broth. Broths tend to be very high in sodium which can turn a super healthful meal into one packed with way too much sodium! Choosing a low sodium veg broth can help this, or better yet make your own at home!
Switch up the veg! What’s great about this vegan chickpea noodle soup is that it is totally customizable! Feel free to add in any veggies you have lying in the back of your fridge, or use some frozen veggies in your freezer that have been sitting there for months!
Add a different protein! This chickpea noodle recipe works well with many types of protein! I LOVE adding in some vegan mock chicken to make it taste just like a chicken noodle soup! I also added tofu in this recipe along with the chickpeas, but you could do exclusively chickpeas or tofu, or use another bean or legume!
Use a whole wheat pasta! Swapping your regular pasta for whole wheat is an easy way to sneak in a ton of extra fiber and whole grains! It hardly tastes any different and is a much healthier alternative that will keep you full for longer!
Storing your chickpea noodle soup
This vegetarian noodle soup tastes just as good as leftovers as it does on the first day! It is easy to store and keeps in the fridge for up to one week! You can store your soup in the pot you cooked it in and place it in the fridge. Just make sure to let the pot cool before hand. You can also transfer your soup into sperate containers for pre prepped meals!
To reheat microwave for a few minutes or place on a stove top over low-medium heat for 10 minutes, or until you’ve reached your desired temperature.
Other recipes you’ll love
Vegan Broccoli Cheese Soup with Tempeh Bacon
Vegan Butter Chicken made with Chickpeas
Veggie Packed Vegan Miso Ramen
Vegan French Onion Soup (no wine)
Crispy Teriyaki Tofu Sheet Pan Dinner
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Veggie Packed Chickpea Noodle Soup
Ingredients
- 1 White Onion
- 1 large Carrot
- 3 stalks Celery
- 6 cloves Garlic
- 3.4 liters Low Sodium Veggie Broth about 14 cups
- 2 Bay Leaves
- 2 tsp Thyme
- 1 tsp Rosemary
- ½ block Extra Firm Tofu 200g
- ½ can Chickpeas
- 150g Whole Wheat Noodles
- ½ head Broccoli
- 2 Large Handfuls of Kale
- Salt & Pepper to Taste
Instructions
- Chop up your onions, celery and carrots into small pieces and sauté in olive oil or veggie broth for about 5 minutes until translucent.
- Add in your chopped garlic and cook for one minute stirring continuously so the garlic does not burn.
- Add in the veggie broth and spices, bring to a simmer and cook for 5 minutes on a gentle simmer.
- Meanwhile cook your pasta in a separate pot, chop your broccoli into bite sized pieces, chop the tofu into cubes and roughly chop up the kale.
- After 5 minutes add the pasta, tofu, chickpeas and kale into the soup and cook for a further 2-3 minutes until the kale is wilted and the broccoli has slightly softened.
- Season with salt and pepper, serve and enjoy!