Vegan Chickpea Noodle Soup recipe

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Ingredients

4 cups water
1 (14 ounce) can chickpeas, drained
½ cup sliced white mushrooms
5 tablespoons nutritional yeast
4 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon toasted sesame oil
1 teaspoon onion powder
¾ teaspoon garlic granules
½ teaspoon ground turmeric
¼ teaspoon paprika
½ (8 ounce) package angel hair pasta

Nutrition Info

248.9 calories
carbohydrate: 42.8 g
cholesterol: : -
fat: 3.6 g
fiber: 8.4 g
protein: 13.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 949.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, chickpeas, mushrooms, nutritional yeast, parsley, salt, sesame oil, onion powder, garlic granules, turmeric, and paprika in a large saucepan over high heat. Bring to a boil. Add angel hair pasta and cook in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

  2. Remove from heat, taste, and adjust seasoning if needed. Ladle into warmed bowls.

Recipe Yield

4 servings

Recipe Note

It doesn't get easier than this: All ingredients go in 1 pot at the same time and all you need to do is wait! This soup is so simple and yet very comforting.

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