Vegetable Noodle Soup
This Vegetable Noodle Soup is warm, cozy and the perfect healthy vegan dinner that'll get you through the wintertime. Filled with carrots, celery, chickpeas, gluten-free noodles and more, you'll be refilling your bowl on repeat! Gluten-free, grain-free, dairy-free with low carb, keto, paleo and Whole30 options.
Ingredients
- 2 tbsp avocado oil or olive oil (or ghee if not dairy-free)
- 1 medium-sized white or yellow onion diced
- 3 cloves garlic minced
- 2 medium-sized carrots peeled and sliced into 1/4-inch rounds
- 2 stalks celery diced
- 1/4 tsp fine sea salt
- 1/2 tsp ground turmeric
- 7-8 cups vegetable broth depending on desired thickness
- 15 oz can of chickpeas rinsed and drained. Leave out for paleo / low carb and Whole30 and sub with preferred chopped protein of choice.
- 4 sprigs thyme
- 1 bay leaf
- 8 oz grain-free / gluten-free pasta noodles of choice , spaghetti or other spiraled shape. We like Jovial Cassava Flour Fusilli Pasta, Cappello's Grain Free Spaghetti Almond Flour Pasta or Palmini Noodles, shirataki noodles or spiralized zucchini noodles for keto or Whole30.
- 1 tbsp fresh lemon juice plus more to taste
- 1 tbsp fresh chopped dill
- 2 tbsp chopped fresh parsley plus more for garnish
- 1/4 tsp freshly cracked black pepper or to taste
Instructions
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Heat oil in a large Dutch oven or soup pot over medium heat. Once the oil is simmering, add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
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Add garlic and sauté for 2 more minutes. Stir in the carrots, celery and season with salt, black pepper and turmeric, stirring frequently. Cook for 3-4 minutes.
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Add the broth, chickpeas, thyme, and bay leaf.
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Stir in the pasta and bring the soup to a boil and then reduce the heat to medium-low to simmer, for about 10-20 minutes, or until the noodles are soft, stirring occasionally to prevent the noodles from sticking together.
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Once noodles are soft, turn the heat to low and stir in the dill, parsley and fresh lemon juice. Taste and add more salt, pepper, or lemon juice to taste.
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When ready to serve, remove the thyme sprigs and bay leaf.
Recipe Notes
- To Store: Refrigerate cooled soup in an airtight container for up to 3 days.
- To Reheat: Reheat large portions over medium heat, stirring frequently, until soup is steaming. Smaller portions can be heated in the microwave.
- To Freeze: Freeze cooled soup in a freezer-safe container, leaving extra space for the liquid to expand as it freezes. Enjoy frozen soup within 3 months, thawing it in the fridge before reheating it.