vegetable noodle soup

This noodle soup is made with chickpeas instead of chicken! It's the perfect meatless soup when you're feeling ill or craving familiar comfort food flavors. Recipe yields 6 big bowls of soup.

Chickpea Noodle Soup

olive oil

yellow onion, chopped

celery (about 2 long stalks)

carrots,

salt, more to taste

turmeric

curry powder (optional)

bay leaf

chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

spiral pasta*

flat-leaf

(8 cups 64 ounces) vegetable broth

black pepper,

Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.

Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.

Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.

Once cool, store the soup in the refrigerator, covered, for up to 5 days.

Made this, and it's very good. Used 6 cups broth the first day. Re-heating the next day added a half  cup broth. Might add some chili flakes next time. Thank you for posting.

I followed this recipe and added only a bit of onion powder and garlic powder after it was done. My carnivorous husband said its delicious. I LOVE IT! I even forwarded it to my Facebook page

Love this soup! I made it for myself when I was sick about a month ago, and again tonight for my sick boyfriend. I keep sautéed onion, celery, and carrot frozen in batches throughout the winter, which makes this soup extremely easy to make (especially when I’m the one under the weather!) All I have to do is thaw it and throw in the ingredients, very little prep.
Thank you for another good one, Kate!

Yum! I was a bit unsure if I felt like turmeric and curry powder tonight, but it's not like my typical Indian cooking w those spices. Really reminded me more of a chicken noodle soup. My husband was sick and was in love with this soup and had three bowls. Oh, and make sure you double the recipe. I'm freezing a bunch.

I didn't bring the noodles to a boil and then simmer 20-30 min - only brought to a bowl and then my noodles were al dente. I'll be making again for sure!

Great soup!  I gave it some bite by crushing up four cloves of garlic and adding it toward the end of the sauteeing.  BTW, I read that allowing crushed/chopped garlic to sit for 10 minutes or so maximizes the health benefits;  i.e., nothing is lost in the cooking.  Happy 2020 to one and all!

I made this tonight and it was amazing!  I also added half a fresh lemon squeezed in a the end.  Is there a "pin" option on this?

I made this last evening for my husband (not vegetarian) and me (vegan)  He enjoyed it as much as I did, and said that if he were sick and had a hankering for chicken noodle soup, he'd happily eat this soup instead!  I was definitely impressed by how much the flavor mimicked that of chicken noodle (from what I remember).

I used the curry and turmeric called for; for the bouillon I chose Better than Bouillon's vegan, low sodium seasoned vegetable base.

I made this tonight and it is soooo good! I wasn’t sure about the turmeric and curry but they add just the right amount of savory flavor. This is definitely a keeper!!!!

I have been very excited to try this and made it for dinner tonight. I followed your instructions including using curry powder and used whole wheat pasta spirals. Totally floored by how fragrant, comforting and delicious this soup is. As a non-meat eater, I do crave chicken noodle soup and this more than satisfied. In fact, it's better. Thank you, Kate!!!

Enjoying the recipe; especially the flavor the curry provides. thank you.

I've made this soup so many times because it's so simple and soooo satisfying. Have you ever used bouillon in place of broth? I may try that next time.

You did it Again Kate! Thank you for another delicious recipe I will cook again and again. Huge bonus is that it can absolutely be made on a weeknight. If you are debating about this recipe, don’t! You will not be disappointed.

Omg....this is DELICIOUS. I needed something to help this cold I’m fighting and this was so easy, I used chickpea pasta so we will see how the leftovers are. I added some lemon juice and a dash of cayenne pepper. I didn’t have celery or bay leaf so I didn’t use that. But this tastes SO comforting and similar to chicken noodle soup. I’ll never buy store-bought soup again

Made this recipe for my daughter who is vegan and not only did she love this recipe but our whole household did!

I have been making this soup weekly for over a month now. I even brought it up to a country chalet for a pot-luck winter country weekend and it was a smash! Another soup you knocked out of the park and that has become a healthy and delicious family favorite. Thank you, Kate.

Kate, this is a wonderful soup on a cold winter day... fragrant and delicious.  I’m late to the comments so didn’t read all 228 to find the answer to my question.  Can this soup be frozen successfully?  Thank you!

This soup is amazing!!!!! So glad I found this!!

I made this soup after searching for a good chickpea noodle soup. Boy were we NOT disappointed. My son said it tasted better than “real chicken noodle soup” and both my kids asked to add it to the regular rotation! I thought curry was an interesting choice (we love curry dishes) but I wanted to make the recipe as-is the first time and it was amazing! I didn’t change a thing and it was perfect! Thanks for such a good meal!

Hi Kate! 
Delicious recipe! Absolutely loved it! I actually mixed in a bit of quinoa as well...and it really made the soup sing! Everyone in my house (all carnivores except for little old me!) loved this soup! Warmed our souls during winter in Japan :) 
Thanks Kate!

Get healthy with this delicious vegetable detox soup. It is filled with the best detoxifying foods like ginger, turmeric, and spinach for a hearty vegan and gluten-free winter meal.

Detox Vegetable Soup

yellow onion, (diced)

garlic, (peeled and minced)

tbsp ginger, (peeled and grated)

celery, (chopped)

cayenne pepper

vegetable broth

(15 oz) can diced tomatoes

(15 oz) can chickpeas, (drained and rinsed)

salt

pepper

spinach

lemon

In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.

Add the spices, stirring to fully coat.

Add the vegetable broth, tomatoes, chickpeas. Bring to a boil. Reduce heat to a simmer, cover, and let cook for about 20 minutes, until the cauliflower is cooked all the way through.

Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.

This recipe of veg noodle soup is a clear soup which is lightly spiced and mild. The soup is made with mix veggies and noodles.

Noodle Soup | Vegetable Noodle Soup

noodles, (instant, whole wheat

water

oil (- toasted sesame oil oil

garlic

spring onions

cabbage

carrots

⅓ cup diagonally thinly sliced french beans

¼ cup thinly sliced capsicum ((green bell pepper))

soy sauce ((naturally fermented)

salt (as required)

rice vinegar white vinegar

spring onion greens

coriander leaves

spring onion greens (- for garnish)

Take 3 cups of water in a pan and begin to heat it.

Add ½ teaspoon salt.&nbsp;bring water to a rolling boil.

Reduce the flame and add 75 grams noodles.

Immerse the noodles in water with a fork or spoon.

Increase the flame to medium-high and begin to cook the noodles.

The noodles need to be cooked till aldente. They should have a slight bite to them.

Strain the noodles in a colander.&nbsp;rinse with water very well.&nbsp;keep the noodles aside.

cooking noodles

Shred or grate or finely chop the vegetables.&nbsp;

Keep them aside. You can use your choice of mix shredded or grated veggies.&nbsp;

preparing veggies

Heat 1 tablespoon oil in a pan or wok. On a low flame add ½ teaspoon finely chopped garlic. Saute for some seconds till the raw aroma of garlic goes away.&nbsp;

Then add ¼ cup chopped spring onions.

Increase the flame to medium and stir fry for a minute.

Add the shredded veggies.&nbsp;mix very well.

Stir fry on medium flame for 3 minutes.

Then add 4 cups water. You can also add 4 cups of homemade veg stock.&nbsp;mix well.

Bring the soup mixture to a rolling boil on medium flame.

When the soup comes to a rolling boil, then add 2 to 3 teaspoons soy sauce (i used naturally fermented soy sauce).

Season with salt as per taste. Also&nbsp;add crushed black pepper as required.

Add the noodles.&nbsp;mix very well.

Simmer the soup for 5 to 6 minutes on a medium flame.

Add ½ to 1 teaspoon rice vinegar or white vinegar. Mix well and switch off the flame. Lemon juice can be added instead of vinegar.

Then add 2 tablespoon chopped spring onion greens and 3 tablespoon chopped coriander leaves.

Mix well and serve noodle soup hot.&nbsp;

You can garnish with some chopped spring onion greens.

While serving first add soup in the bowl. Then with pasta tongs lift the noodles and place it in the soup bowl.&nbsp;

making noodle soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time!Vegan with gluten- and nut-free options.Reprinted with permission from author Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc.

Creamy Vegetable Noodle Soup

olive oil (See Notes for oil-free option.)

yellow onion, diced

celery,

red bell pepper,

parsley

basil

thyme

dill

fine sea salt,

flour whole-wheat rice

yeast,

pasta

Saute

Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.

Cook

Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.

Simmer

Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.

Serve

Taste and adjust the seasoning, if necessary.

Delicious! I added some mixed greens when it was done cooking. Will be making this often!

I have had this tab open on my computer all week - I love soup and the picture grabbed my attention - and since I am feeling cold, I just had to make this for lunch today.  I will definitely be making this soup again on repeat! It hit all the right buttons - velvety smooth and creamy, flavorful, full of veggies, and very filling. The only changes I made were: 1) no oil, 2) leave out the salt (I don't use added salt) and thyme (I do not like it), and 3) swap the plant milk and flour with 1 cup of white beans blended with 1 cup of water.  I am so glad to have found this recipe.  Thank you!

Sooo delicious!! I honestly chopped up whatever veggies I had in my fridge. I used thyme but I didn’t have all of the other spices and honestly it turned out great! I used thyme, garlic powder, onion powder and cilantro. I also didn’t have nutritional yeast but I didn’t miss it either. Thank you so much! I’m adding this to my recipe journal ♥️

Best soup ever! It's so easy to make, so delicious and so healthy. It's the perfect meal for chilly fall and winter days. I will be making this over and over and over again.  Thank you, Lori!

My husband and I could not get over how good this soup recipe was!!  I think it is the best soup I have ever made! (And I make a lot of soup in the colder months!)  I followed the recipe as written, but I could see where I might add some "chicken" for more protein.  I definitely will be making this soup again and again!  Thank you for the recipe!

I love this recipe! So creamy, so delicious! Thank you!

I make this for my husband who I gluten free and low fodmap

He loves it
I use FODY broth base and millett flour 
No onions or garlic I sub
Zuchini and red peppers 
Thanks for this recipe

I do not usually like soups but this was amazing.  I substituted gf flour and noodles and this was so easy to make as well.  So satisfying and delicious!  Thank you for the recipe!!

This soup is so delicious.  The herb blend is so savory and warming.  Another recipe from Lori that tops my list of favorite recipes.  Doubling the recipe worked great, though next time I might reduce the broth a bit if doubling.

my god did this turn out well. super rich and delicious! 
I  added mushrooms and another onion. I didn't have parsley or nutritional yeast but I didn't miss it. 
I love this recipe. thank you!

SO tasty and easy to make. I loved how creamy and flavorful it turned out.

Made as directed, it is delicious and satisfying with a piece of bakery crusty french bread. I don't like basil, but all of the spices combine to make a smooth rich flavorful soup. Then I made it again, added potatoes and it had the texture of a pot pie filling, so I made a crust and a topper crust, fed it to meat eaters and they loved it. They couldn't believe it was vegan. Thank you for this recipe.

This soup was exactly what I was looking for. It seems like everything I make lately was tasting the same. This was deliciously different! I must admit I was a little leery of the the ingredients (I doubled the recipe) and 12 cups of liquid seemed like so much! But, not to worry....It came out wonderful when it was done. It got thicker as it cooled. The spices  are pretty strong, so make sure you like everything you put in. I only put in half the thyme, because its not our favorite. Also, I omitted the oil and just used broth. You will never miss it! Yummy stuff!!

The taste is incredible! Will be making frequently.

This is a delicious recipe! I ended up using Cashew milk cause it's what I had. Very good and easy, will definitely be giving this recipe out.

Looking through your blog this morning and I ran across this soup. I made it a couple of months ago and it was SO YUMMY! It came together quickly and I was so grateful to have such a soul-filling soup. Thanks again for all the time you spend testing these recipes and sharing them with us!

Top 4 vegetable noodle soup recipes from across the web

The most viewed vegetable noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chickpea Noodle Soup

Detox Vegetable Soup

Noodle Soup | Vegetable Noodle Soup

Creamy Vegetable Noodle Soup

Top 4 vegetable noodle soup recipes from across the web

The most viewed vegetable noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Noodle Soup

Detox Vegetable Soup

Noodle Soup | Vegetable Noodle Soup

Creamy Vegetable Noodle Soup

The most viewed vegetable noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine