Vegan Chickpea Noodle Soup
Packed with protein, veggies, and lots of herbs and spices, this chickpea noodle soup is the ultimate soup to get you through the winter! It's vegan, gluten free and comes together in under 30 minutes.
Ingredients
- 1 yellow onion diced
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 2 tablespoon tomato paste
- 0.25 teaspoon black pepper
- 0.5 teaspoon sea salt depending on salt content of your broth
- 8 ounces pasta of choice I used chickpea pasta
- 1 15 ounce can chickpeas
- 5 cups vegetable stock
- 0.25 teaspoon ground turmeric
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 large bay leaves
- 1 lemon juice from 1/2
- 1 cup frozen peas
Instructions
- In a large pot, add your chopped onion and garlic with the olive oil.
- Saute until the onions are translucent, about 5-10 minutes.
- Add in the chopped carrots and celery and saute for an additional 5 minutes. Add in the tomato paste and saute an extra 1-2 minutes.
- Add in all remaining ingredients except for peas and lemon and let simmer for about 15 minutes or until the pasta is finished cooking. Remove and discard the herbs.
- Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
- Taste and adjust seasonings as desired.
- Serve with a fresh baguette or enjoy as is!
Notes
Packed with protein, veggies, and lots of herbs and spices, this chickpea noodle soup is the ultimate soup to get you through the winter! It's vegan, gluten free and comes together in under 30 minutes.
Tried this recipe?Let us know how it was!