Cozy Chickpea Noodle Soup
This comforting, savory, and vegan version of classic chicken noodle soup uses protein-rich chickpeas as a meat substitute
Calories: 255kcal
Servings:
Ingredients
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 medium onion diced
- 32 ounces vegetable broth
- Salt and pepper to taste
- 1 1/2 Tbsp. garlic from a jar is fine
- 1 tsp ground curry
- ¼ tsp turmeric
- 1 1/2 cups unsweetened plain almond milk
- 8 ounces uncooked pasta such as wide egg noodles
- 1 can chickpeas 15 ounces, drained
- 1 tsp apple cider vinegar optional
Instructions
- In a large pot, add carrots, celery, onion, vegetable broth and salt/pepper if desired.
- Cook covered on medium heat until veggies are tender. Add in the spices and simmer 1 minute.
- Add in almond milk, dry pasta and chickpeas. Simmer until pasta is tender.
- Add the tsp of apple cider if desired.
Notes
6 servings. Each serving is approx. 1 1/2 cups.
Nutrition
Calories: 255 kcalCarbohydrates: 46 gProtein: 10 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 1 gTrans Fat: 0.02 gCholesterol: 32 mgSodium: 935 mgPotassium: 412 mgFiber: 6 gSugar: 5 gVitamin A: 5819 IUVitamin C: 5 mgCalcium: 146 mgIron: 2 mg
