Vegan Noodle Soup

Vegan Noodle Soup


This cozy winter meal is packed with immune boosting ingredients like fresh chopped garlic and ginger, anti-inflammatory turmeric powder, and satisfying protein and fiber rich chickpea and lentil noodles. The recipe is soy free and gluten free, which is great for those looking to cover those bases but it's also great for us soy lovers who want a few meals to switch up where our protein is coming from.


Recipe notes:

The great thing about Chickapea Brand noodles is I have never tasted an overcooked legume pasta. They simply do not cook past a certain point. This makes them the ultimate soup noodle so you can reheat bowls throughout the week without the concern of a sad noodle.

The brand Better Than Bouillion has a vegan "chicken" veg broth that would be absolutely perfect for this meal. If you can get your hands on that I suggest you use it! Otherwise I love the Better Than Bouillion vegetable soup base.

For the parsley, I recommend you use this as a garnish when ready to serve as it will brown overtime in the broth. It will still taste fine but will be visually less appealing. 

Make sure to add some cracked black pepper to your soup when serving! It will amplify the healing properties of the turmeric by up to 2000%!


Recipe makes 4 hearty portions

Macros per serving:

474 cals - 10g fat - 72g carbs - 24g protein 


2 tbsp olive oil

1 small yellow onion, diced

1.5 cups chopped carrots (1-2 carrots)

2 stalks celery, chopped 

4 cloves garlic

1 tbsp chopped fresh ginger

1 tsp turmeric powder

8 cups vegetable broth (or 2 tbsp veg bouillon & 8 cups water mixed)

454g chickpea pasta

1 cup fresh chopped parsley 

Black pepper to serve


Prep your veggies: onion, carrot, celery.

Preheat a large pot to medium heat and add olive oil, coating the bottom of the pan.

Add in chopped carrot, celery, onion, and a pinch of salt.

Saute until softened, 4-5 minutes.

Add in fresh chopped garlic, ginger, and a turmeric powder.

Saute for 1 minute.

Add in veg broth and pasta.

Bring soup to a boil, then reduce to a simmer and cook for 15-20 minutes.

Once noodles are tender, give the broth a taste and see if you need a touch of salt. This will depend on the veg broth you’ve used. 

I added 1 tsp sea salt at this point.

Plate into bowls and top with fresh cracked pepper and chili flakes if desired. 



If you like high protein vegan recipes then make sure to check out the High Protein Vegan Ebook Collection.

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