Like chicken noodle soup, but with chickpea noodles, get it?!
There’s something extra special about this vegan Healing Chickpea Noodle Soup. It’s restorative and medicinal, yet tastes like the coziest bowl of everything nice.
Homemade soup is my favorite thing to make in the fall and winter because it’s a one pot meal, I can make extra for leftovers or to freeze and it makes everyone feel better, even if no one is sick! Not to mention it’s filling from the chickpeas and chickpea noodles, and teeming with nourishing veggies and greens like celery, carrot, peas, kale and herbs, and lots of lemon. It’s similar to my Cleansing Detox Soup, but with extra protein because 4 years ago when I created that recipe, chickpea noodles were not yet a thing! Now, they are my favorite gluten free, high fiber noodle.
There’s a few brands I like but the Banza elbow noodles were on sale, so I chose those for this recipe. Any kind of noodle variation would do – even quinoa or brown rice would work nicely, or you could leave them out altogether and just add garbanzo beans! I added both because I like all the things in my soups.
Thinking back on these delicious pictures though, I really should have added some crusty sourdough bread to soak it all up, because what is soup without good bread?!
You’ll start by sautéing the onion in avocado oil (I used this amazing dutch oven pot!) and then add in the garlic, fresh ginger, carrots, celery, herbs and spices. After, you’ll add in the low-sodium broth, frozen peas, chickpeas and optional chickpea noodles (or any other noodle) and lightly boil until noodles are soft. Then turn off heat, stir in the kale and lemon and serve!
It’s so deliciously warming, soothing and comforting – consider it the vegan version of your mom’s homemade chicken noodle soup!
**This is a luteal phase-friendly recipe!!
- 2 tablespoons avocado oil (or coconut oil)
- 1/2 yellow onion, chopped
- 2-3 large carrots, chopped (1 1/2 cups)
- 3 celery stalks, chopped (1 1/2 cups)
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons fresh thyme (or dried)
- 2 teaspoons fresh or dried rosemary
- 1/2 teaspoon dried turmeric
- 1/4 teaspoon cayenne pepper (optional; or more to taste)
- 6 cups low-sodium vegetable broth
- 1 15 ounce can of chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 cup uncooked chickpea pasta (optional; see substitutes below)*
- 2 cups kale or spinach
- 1/2 juiced lemon
- In a large dutch oven or soup pot, heat avocado oil on medium heat.
- Add in the onion (plus an extra pinch of sea salt) and sauté for about 5 minutes. Then add in the carrots and celery and sauté another 5 minutes.
- Stir in the garlic, ginger, sea salt, black pepper, thyme, rosemary, turmeric and cayenne. Stir and cook about 2 minutes, then add in the vegetable broth, chickpeas and frozen peas. Bring to a slow boil and add the chickpea pasta (you can also cook the chickpea pasta separately and scoop it into each bowl before serving; this prevents the pasta from getting mushy if you plan to have leftovers).
- Slow boil for 7-8 minutes, then turn off heat. Stir in the kale and lemon.
- Serve and enjoy!
- Store leftovers in refrigerator up to 4 days and in the freezer up to 3 months.
- *Can sub the chickpea pasta for quinoa, brown rice, extra chickpeas, or any variety of pasta noodle
Other Fall and Winter Soups to try:
Shop this post: