Chickpea Noodle Soup

The plant-based version of chicken noodle soup. Warm, hearty and truly delicious. This is comfort food at it's best.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword chicken noodle soup, chickpea soup, easy noodle soup, vegan chicken noodle soup

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings

Calories 378

Add the carrot, garlic, onion, celery and chickpeas from one of the cans to a food processor. Blitz the mixture until the vegetables resemble a fine crumb.
Heat the olive oil in a deep saucepan over a medium heat. Add the blended vegetables and fry for around 5 minutes until the vegetables are nicely softened.
Tip the spices and rest of the chickpeas into the pan, stir and cook for a further minute.
Now pour the stock into the pan. Bring the mixture to the boil, then reduce to a simmer, cover and cook for 10 minutes. (If you want a more flavourful broth you can leave simmering for up to 40 minutes. The more you simmer the more tasty the broth becomes!)
After 10 minutes, uncover the pan and tip in the sweetcorn, spinach and noodles. Stir the mixture until the noodles have begun to break down and the spinach has fully wilted. Simmer for a further 2-3 minutes or until the noodles are aldente.
Once the noodles are cooked the soup might become quite thick. I like to loosen the soup with 100-200ml more stock to make it a little bit more smooth, but you can just as easily leave it thick and stew-like. The soup consistency is up to you, go wild!
Season to taste with salt and cracked black pepper and serve immediately.