Nothing warms the soul like a bowl of hot delicious chickpea noodle soup. This wholesome meal is made with only 10 ingredients, one of which you might not have expected. Ready in 30 minutes and totally customizable it’s ideal for a weeknight meal.
Why you’ll love it
There are countless reasons why this soup is amazing. It’s made from whole ingredients and feels like a warm hug in a bowl. It will help heal the sniffles and is dripping with nostalgia. Plus, there are these reasons…
- Simple- 10 ingredients. A meal doesn’t get much simpler than that.
- Quick- The most time-consuming part of this meal is waiting for the vegetable broth to boil. Yeah, and that only takes about 15 minutes. Can you say weeknight perfection?
- Customizable- Use what you’ve got. Get rid of vegetables that are on the verge of spoiling. Waste not!
- Wholesome- There are no crazy ingredients needed here!
Unless it wasn’t clear up above, this soup extremely customizable. It’s ideal for using up any hearty vegetables that you might have lurking in your fridge. I’ve made this using parsnips, spinach, pretty much anything that you have on hand you can throw into this soup. Go for it!
You could even substitute cauliflower rice for pasta if you’re feeling extra bold. Just sauté the cauliflower rice in some vegetable broth (or oil if not oil-free) for 3-4 minutes to soften then add it at the very end with the chickpeas, frozen corn, herbs, and orange zest.
When life gives you oranges, make chickpea noodle soup. Ok…You might think it’s a stretch but I can assure you that using orange zest in this soup gives it that special something. A slightly sweet, hint of freshness something that brings this soup to life. Sure, you could totally leave out the orange zest and this soup will still be a comforting delight but if you’ve got some oranges (or lemons, clementines, blood oranges, etc.) lying around USE THEM HERE! You won’t regret it.
Now, here’s just another way this recipe can be customized. Use what you have, pasta, egg-free noodles, rice. Just as with the veggies, the “noodles” portions of this recipe are totally up to you.
I hope that you’ll enjoy the addition of orange zest as a fresh twist on a classic soup. Be sure to let me know what you think of my take on chickpea noodle soup down in the comments below. Enjoy friends!
Ingredient Health Benefits
Basil- phytochemicals, volatile oils (antibacterial properties)
Carrots- vitamin A, fiber, manganese, B vitamins, potassium, vitamin C
Celery- vitamins A, C, B1, B2; calcium, iron, magnesium, phosphorus, potassium
Potatoes- vitamin C, potassium, antioxidants
you might also enjoy
Chickpea Noodle Soup
- 8 cups vegetable broth
- 4 cups water
- 4 small carrots, peeled and diced
- 1 large red potato
- 1 large zucchini or yellow summer squash
- 1 heart celery, diced
- 6 oz pasta of choice use GF in necessary
- 14oz can chickpeas, drained and rinsed
- ⅓ cup frozen corn
- fresh herbs- basil, thyme, rosemary to taste
- ½ tsp orange zest
- vegan parmesan cheese, nutritional yeast, bread for serving
- In a large pot, bring water and vegetable broth to a boil over high heat.
- Once boiling, add carrots and potatoes.
- Allow liquid to return to a boil and add celery, zucchini or summer squash, and pasta.
- Allow to simmer for 5 minutes.
- Add drained chickpeas, frozen corn, herbs, and orange zest. Stir to combine and allow to warm the chickpeas and thaw the corn.
- Serve hot topped with vegan parmessan cheese or nutritional yeast and a side of warm bread.