Ready for a easy soup recipe? How about a warm comforting bowl of vegan noodle soup. All the comforts of traditional chicken noodle soup, just without the chicken! Topped with either chickpeas or tofu for a vegan chickpea noddle soup! A healthy, inviting family recipe. The perfect hug in a bowl!Jump to Recipe
Warming vegan noddle soup
A good bowl of warm comforting noodle soup is like a hug on a cold day! Seriously, Canadian winters are hard enough as it is so I will take all the comforting bowls I can get. So bring on all the stews, curries and soup recipes!
This easy vegan noodle soup recipe is a family favourite. And all 3 / 3 kiddos love it, mom win!! Therefore I am calling it a easy family noodle soup recipe full of whole organic ingredients for a nourishing bowl you will love feeding to your family.
How to Make vegan chickpea noddle soup
The key to a delicious and flavourful noodle soup recipe is to use a delicious and flavourful veggie broth. Like, think of it this way: would you use bad wine to cook? If the wine is bad then chances are the sauce your making won’t be very good either!
So my top tip to making this vegan chickpea noodle soup recipe is to have a great vegetable broth! But if you don’t have time to make your own, pick up a good brand at the grocery store.
Do I make my own veggie broth? Well, so real talk…
I NEVER use to make my own vegetable broth before. Mostly because I thought it would be hard and time-consuming. But, one day I was inspired by one of my favourite cooks, MamaEatsPlants while watching her make her own veggie broth. And it seemed so so simple!
You can read more about it here, but essentially you can be making your own veggie broth FOR FREE and save some food waste in the process! And the best part is that you can tailor the flavour to your own preference. Add in oregano, sage, lemongrass, ginger… whatever you like!
My grandma’s noodle soup recipe
This noodle soup recipe was initially inspired by my Grandma, my Vovo! My inspiration and motivation in the kitchen all came from her. We lived halfway across the world from one another, but whenever we got together we would always be in the kitchen.
As a child I used to hate this, I found it mundane and boring the way she carefully peeled the garlic or tasted and adjusted each recipe a million times. Especially her noddle soup! And she always hid at least 1 ingredient when sharing her recipes. That way she ensured we would ask her to make it for us, sneaky!
But as I grew up these precious moments were something I longed for. And her kitchen became a safe place for me. A place of fragrant smells, wonderful flavours and good company. Actually my blog is named after her and her kitchen table! A place of gatherings. At HER table we always gathered, the whole family, to eat her food and just be together. So I wanted to recreate that here, at MY table, a place where you can come to find good food and learn new things.
Another easy family recipe
Ok now back to the recipe, lol
This easy soup recipe is made with minimal ingredients and it comes together very quickly. And, you can add any veggies you like. Some additions that work well are corn, peas, celery and leeks. I keep this a gluten-free recipe by using a rice-based noodle but feel free to use whatever noodle you like.
Make sure to allow the onions and garlic to soften slowly, take the time to sautee them with the spices to allow the flavours to come thru. Because this vegan noodle soup recipe is fairly simple you will want to take this extra step.
Crispy Tofu or Chickpeas?
I like to add a protein source to make this a complete meal. Traditionally you would add chicken right. But as we are a plant-based family we decided on a vegan chickpea noodle soup recipe instead or tofu!. Either way, this addition of either or both will make this a satisfying well-balanced soup recipe!
Alright I hope you enjoyed this vegan chickpea noddle soup recipe. If you did please like and comment, that would mean a lot to me! And tag me (@at.my.table) with your re-creations so I can share it over on Instagram!
And for more easy nourishing family meals check out these
- Protein rich apple sauce bowl
- Nourishing rice and mushroom bowls
- Hearty red rice salad
- Easy family Lasanga
Until next time, tchau
- 1 onion diced
- 4 cloves garlic minced
- 2 bay leaves
- 1 tbsp Italian seasoning
- ¼ tsp salt
- 8 cups vegetable broth homemade if possible
- 1 box gluten free elbow pasta I used Barilla
- 6 button mushrooms diced
- 2 medium carrots diced
- 2 cups green beans quartered
- 2 cups kale chopped
- ¼ cup lemon juice
- 1 block firm tofu
- 2 tbsp tapioca flour can sub corn starch or omit
- 1 tbsp nutritional yeast
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- ¼ tsp salt
- 1 cup cooked chickpea or 1 can
- 1 tbsp olive oil extra virgin
- 1 tbsp maple syrup
- 1 tbsp ground cumin
- 1 tsp paprika
- Preheat your oven to 400 degrees. In a bowl add in the ingredients for the tofu and mix. Place onto a baking sheet and bake in the oven until crispy, about 25 minutes.*If you are making the chickpeas: In a bowl mix the chickpeas, oil and spices. Then over medium high heat cook them on a pan until crispy. Make sure to stir them often.
- Meanwhile, in a large pot over medium heat saute the onions in some water or olive oil (depending on if you want this to be an oil-free recipe). Once they soften add in the garlic, salt and spices. Continue to cook for a few more minutes.
- Add in the mushrooms and broth and bring to a boil. Once the soup is boiling add in the noodles, carrots and green beans. Continue to cook until the noodles are done. Then add in the chopped kale, mix and remove from the heat. Let it sit until the kale wilts. Pour in the lemon juice, stir then serve.
- Ladle into bowls and top with the crispy tofu, some green onions and parsley.