This nourishing, immune-boosting chickpea noodle soup has a flavorful ginger turmeric broth and plenty of vegetables. A delicious, comforting and easy vegan dinner ready in about 30 minutes!
Video Tutorial
Why we love this vegan chickpea noodle soup
- Immune-boosting ingredients: This chickpea noodle soup is packed with vitamin and antioxidant-rich ingredients like fresh turmeric, ginger, garlic, onion, red bell pepper and swiss chard.
- Perfect flavorful, nourishing vegan weeknight dinner (especially for when you're feeling under the weather).
- Quick and easy: Just a few steps and ready in just over 30 minutes!
- Allergy-friendly: this recipe is easy to adapt for any dietary preference (gluten free, vegan, soy free, etc.)
Ingredients
Here are the key ingredients you'll need to make this immune boosting soup:
- Fresh turmeric and ginger: two of the most powerful anti-inflammatory, antioxidant, immune-boosting ingredients!
- Onion and garlic: both are immunity-boosting ingredients, especially garlic.
- Chickpeas: we use canned chickpeas here for a quick weeknight option that's 100% vegan-friendly.
- Red bell pepper: did you know red bell pepper has more vitamin C than an orange? The perfect addition to this immune boosting soup.
- Vegetable broth
- Spaghetti (or another pasta)
- Swiss chard: this beautiful leafy green is a nutritional powerhouse!
Ingredient notes & substitutions
- Gluten free? Sub in your favorite gluten free spaghetti (or any other pasta variety). Rice noodles work well, too!
- Swiss chard: feel free to use the stem in the soup. It's tender and cooks quickly.
- You can also sub swiss chard with another leafy green like lacinato kale, boy choy or spinach.
- If you're not vegan or vegetarian, feel free to use chicken broth. You can also add shredded rotisserie chicken to this soup (my husband loves adding it!).
- Lemon: freshly squeezed lemon juice is always best.
Step-by-step instructions
This immune boosting chickpea noodle soup is ready in no time! Here's how to make it:
Heat 2 tablespoon of olive oil in a large stock pot or dutch oven. Add onion, garlic, turmeric and ginger and sauté for 5-6 minutes, stirring often, until softened and fragrant.
Transfer the onion mixture to a blender. Add lemon juice and vegetable broth.
Blend on high for 30-40 seconds. Set aside. This is the broth you'll be using for the base of the soup.
Add remaining 1 tablespoon of oil to the same pot. Add celery, red pepper and carrot and sauté for 4-5 minutes.
Add broth (from the blender) along with salt and pepper. Stir well and bring to a boil.
Once boiling, add pasta and chickpeas and stir well.
Reduce heat to a simmer and let cook for 5-8 minutes, until the pasta starts to soften.
Stir in swiss chard and parsley and continue cooking for a few more minutes, until pasta is al dente.
Optional: serve topped with more fresh vegetables and thinly sliced scallions. Voilà: delicious, comforting, immune boosting soup!
Expert Tips
- A microplane is by far the best tool for grating fresh ginger and turmeric. It's also excellent for zesting citrus, grating hard cheese, or other ingredients like chocolate, dry whole spices, root vegetables and more. It's one of our most-used kitchen tools and very affordable! Here's the one we use.
- If you plan to save this immune boosting soup for leftovers (or if you're making it for meal prep), you may want to cook the pasta separately and add when serving so it doesn't turn to mush.
- Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
FAQ's
Technically yes, but this soup tastes so much better with fresh turmeric. If using dried turmeric, use 1 tsp. (The same goes for ginger).
Yes. Let the soup cool to room temperature, then transfer to a freezer-safe container. Freeze for up to 4 months.
To defrost, transfer to refrigerator overnight, then warm up in a saucepan. You may need to add more broth to loosen it up.
Yes, however you'll want to cook the noodles separately. Additionally, wait to add the swiss chard and parsley until just before serving – they only take a few minutes to cook.
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Turmeric Ginger Chickpea Noodle Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This nourishing, immune-boosting chickpea noodle soup has a flavorful ginger turmeric broth and plenty of vegetables. A delicious, comforting and easy vegan dinner ready in about 30 minutes!
Ingredients
- 3 tbsp olive oil, divided
- 1 yellow onion, diced (~1 ½ cups)
- 3 cloves minced garlic
- 1 tbsp freshly grated turmeric
- 2 tsp freshly grated ginger
- 8 cups (64oz) vegetable broth
- 2 tbsp freshly squeezed lemon juice
- ½-¾ teaspoon fine grain kosher salt
- ¼-½ teaspoon ground black pepper
- 1 cup thinly sliced celery
- 1 red bell pepper, finely diced
- 1 large carrot, finely diced
- 28 oz (2 cans) chickpeas, drained and rinsed
- 4 oz spaghetti noodles (or another pasta variety)
- 4 cups finely chopped swiss chard or lacinato kale
- ¼ cup chopped fresh parsley
- For garnish: thinly sliced scallions
Instructions
- Heat 2 tablespoon of olive oil in a large pot. Add onion, garlic, turmeric and ginger and sauté for 5-6 minutes, stirring often, until softened and fragrant.
- Transfer the onion mixture to a blender. Add lemon juice and vegetable broth and blend on high for 30-40 seconds. Set aside.
- Add remaining 1 tablespoon of oil to the same pot. Add celery, red pepper and carrot and sauté for 4-5 minutes.
- Add broth (from the blender) along with salt and pepper. Stir well and bring to a boil. Once boiling, add pasta and chickpeas and stir well. Reduce heat to a simmer and let cook for 5-8 minutes, until the pasta starts to soften.
- Stir in swiss chard and parsley and continue cooking for a few more minutes, until pasta is al dente. Optional: serve topped with more fresh vegetables and thinly sliced scallions.
Notes
Gluten free? Sub in your favorite gluten free spaghetti (or any other pasta variety). Rice noodles work well, too!
Swiss chard: feel free to use the stem in the soup. It's tender and cooks quickly. You can also sub swiss chard with another leafy green like lacinato kale, boy choy or spinach.
If you're not vegan or vegetarian, feel free to use chicken broth. You can also add shredded rotisserie chicken to this soup (my husband loves adding it!).
Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Freezer instructions: Let the soup cool to room temperature, then transfer to a freezer-safe container. Freeze for up to 4 months. To defrost, transfer to refrigerator overnight, then warm up in a saucepan. You may need to add more broth to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 587
- Sugar: 14.3 g
- Sodium: 936.8 mg
- Fat: 18.4 g
- Carbohydrates: 84.1 g
- Fiber: 17.2 g
- Protein: 27.2 g
Keywords: immune boosting soup
Victoria
This soup is absolutely delicious! I made it for my flatmates (who are primarily vegan), but it is easily one of the most flavourful soups I have ever had. Perfect for the winter months. Thanks for the great recipe Lexi! I'll definitely be making it again 🙂
★★★★★
Lexi
Thank you so much, Victoria! So glad you enjoyed!