A homemade easy soup recipe perfect to nourish your family. And this noddle soup is easy to batch make and add to your meal prep. Topp with crispy chickpeas or tofu for a well-balanced family meal. This soup is a hug in a bowl!
Course: Main Course
Cuisine: Gluten-free, vegetarian
Keyword: easy soup recipe, noddle chickpea soup, one pot soup, vegan noddle soup
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.