Go Back

Chickpea Noodle Soup

Here's a vegan soup from NYT that tastes like chicken noodle soup!
No ratings yet
Print Pin
Course: Soup
Keyword: Chickpea, Chickpea Noodle Soup, chilled soup, Vegan, Vegetarian

Ingredients

  • 1/2 c extra virgin olive oil
  • 3 c diced yellow onion
  • 1-3/4 c peeled, sliced carrots
  • 1-3/4 c celery, sliced
  • 1 T garlic, finely diced
  • 2 thyme sprigs
  • 1/2 t turmeric
  • 1/2 c nutritional yeast I used Bob's Red Mill brand.
  • 2 bay leaves
  • 1/4 c fresh dill, finely chopped
  • 1/2 c parsley, finely chopped
  • 3/4 t sea salt
  • 1/2 t black pepper, freshly ground
  • 8 c vegetable broth Better than Bouillon Vegetable Base-8 c hot water w 8 t veg base
  • 4 c water
  • 4 (15.5 oz) cans of chickpeas, drained and rinsed

Pasta:

  • 8 oz angel hair pasta broken into small pieces

Garnishes:

  • 1/4 c fresh dill, finely chopped
  • lemon sections
  • curry powder

Instructions

  • Prep all the vegetables and herbs as described.
    Drain and rinse chickpeas in a colander.
    Heat 8 c of water and dissolve vegetable base in it.
    Cook pasta separately and drain. Place in a separate bowl to add to soup servings.
  • Place EVOO in a large Dutch oven or stock pot.
  • Add in the chopped onions, celery, carrots, garlic, tumeric, thyme sprigs, dill, parsley salt and pepper. Saute for about 5 minutes, then sprinkle on the nuritional yeast and continue for another 5 minutes.
  • Pour in the vegetable broth and water along with 2 bay leaves and the chickpeas. Bring to a boil, then lower temperature to simmer.
  • Before serving, remove the bay leaves.
    Add noodles separately, if desired. This is to avoid the noodles absorbing all the broth when added to the soup while cooking or storing for leftovers later.