chickpea noodle soup

A plant-based spin on the classic home comfort chicken noodle soup, with a fragrant broth that is certain to warm your soul and soothe any ailments.

Yield: 4

Author: Zara Carmichael

Print

With ImageWithout Image

Chickpea Noodle Soup

A plant-based spin on the classic home comfort chicken noodle soup, with a fragrant broth that is certain to warm your soul and soothe any ailments.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 tbsp olive oil
• 2 spring onions (sliced)
• 1 celery stick (roughly chopped)
• 2 garlic cloves (crushed)
• 5 button mushrooms
• 1 large carrot (roughly chopped)
• 1 litre vegetable stock
• 1 tbsp dijon mustard
• 1-inch fresh ginger (grated)
• 1 handful fresh parsley (roughly chopped)
• 5 fresh basil leaves (or 2 tsp dry basil)
• 2 generous handfuls of spinach 
• 1-2 tbsp nutritional yeast (optional)
• 1/2 lemon
• 1 can chickpeas
• 100g dry pasta of choice 

Instructions

1. Gently fry the spring onions in a large pot in olive oil until they become a soft vibrant green.
2. Add in the celery, garlic, and roughly diced mushrooms, season with salt and pepper, and fry until the mushrooms are soft and golden.
3. Grate in the fresh ginger and mix well before pouring the vegetable stock into the pot
4. Turn the heat to medium-high allowing the soup to simmer, before adding the carrots, mustard, nutritional yeast and pasta.
5. Leave to simmer for 15 minutes until the pasta is cooked through.
6. Once cooked, add in the chickpeas and spinach, then garnish with parsley and basil. 
7. Squeeze in the lemon juice and season with salt and pepper to finish. 

Calories

258.80

Fat (grams)

6.28

Sat. Fat (grams)

0.82

Carbs (grams)

41.46

Fiber (grams)

7.46

Net carbs

34.01

Sugar (grams)

5.90

Protein (grams)

11.04

Sodium (milligrams)

981.51

Cholesterol (grams)

0.06

Did you make this recipe?

Tag @zaraszen on instagram and hashtag it #findyourzen

Created using The Recipes Generator