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!
- 3 tbsp olive oil, divided
- 1 yellow onion, diced (~1 1/2 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
- 1/2-3/4 tsp fine grain kosher salt
- 1/4-1/2 tsp 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
- 1/4 cup chopped fresh parsley
- For garnish: thinly sliced scallions
- Heat 2 tbsp 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 tbsp 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.
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.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: immune boosting soup