This vegan noodle soup with crispy chickpeas is cozy and incredibly delicious. It's packed full of flavour and crunch thanks to the roasted chickpeas. Made with simple ingredients and ready in under 20 minutes, it makes the perfect wholesome weeknight dinner.
When does soup season start and end? Never, in my opinion. Just like I can eat smoothie bowls in the middle of winter, delicious soup still appeals to me on the hottest summer days. However, the optimal time to eat soup is definitely the colder months. There's nothing like coming home in the evening and enjoying a huge bowl of warming deliciousness. So, I'll be testing out and posting plenty of soup recipes over the upcoming months for sure!
This noodle soup with roasted chickpeas was originally one of those recipes I attempted and didn't expect to go anywhere. The outcome impressed me to say the least, but of course I hadn't written down any of the ingredients. That being said, I certainly didn't complain about having to make it over and over again!
About this vegan noodle soup
This vegan noodle soup is incredibly simple, but nonetheless very tasty and wholesome. It's made with plenty of vegetables, such as cabbage, spinach and peppers, which add so much flavor. It's one of my favourite meals
Of course, noodles and vegetables always taste fantastic together, especially in soup form. But we're also adding crispy roasted chickpeas. This brings in a bit of extra crunch and plenty of texture. I eat crispy chickpeas like this quite a lot in a variety of recipes: in a massaged kale salad, soups and stews, as a wrap and sandwich filling and often by themselves as a snack! Of course, if you don't want to turn on the oven, you can leave them out - but they do make a really delicious addition.
This soup makes a great weeknight dinner in particular. It's delicious with a slice of your favourite bread, croutons or some avocado on top. The whole family will love it! Create an amazing vegan dinner table with sweet potato wedges and spicy cashew cream to add on top, and I'm sure no one will be disappointed.
What's so great about this vegan noodle soup?
It's...
- Comforting and cosy.
- Perfect for a cold day.
- Packed full of vegetables.
- Gluten-free, as long as you use gluten-free noodles.
- Ready in under 25 minutes.
- Made with easily accessible ingredients.
- Easy to make and beginner-friendly.
- Not missing any texture or flavour.
Ingredients and substitutions
- Chickpeas. You can use chickpeas from a can, or cook your own from scratch.
- Tamari, olive oil, paprika and cumin to mix the chickpeas with. You can add other spices of your choice depending on your preference.
- Vegetables: garlic, sweetcorn, onion, cabbage, red bell pepper and mushrooms. You can add other vegetables of your choice, such as zucchini, asparagus, broccoli, cauliflower etc.
- Rice noodles. I used wide rice noodles, but any vegan noodles of your choice, such as soba or udon, will work.
- Coconut milk. I used full fat milk from a can, but low-fat will work too.
- Vegetable broth.
- Green peas and spinach for stirring in right at the end.
How to make vegetable noodle soup
Start by preheating the oven to 350 degrees F/180 F and line a baking tray with parchment paper. Add the chickpeas to a mixing bowl together with the tamari, olive oil, cumin and paprika. Mix together well, then transfer to the baking tray and bake for 20 minutes.
Meanwhile, heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.
Meanwhile, heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.
Now add the rice noodles, coconut milk, vegetable broth and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.
Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.
Frequently-asked questions
You can definitely make the chickpeas ahead of time and keep them in the fridge in an airtight container for up to 5 days. However, I would not recommend storing the soup for more than around a day or two as the noodles will soak up all the liquid.
Yes, as long as you use tamari (as opposed to soy sauce) and a gluten-free noodle variety.
You can add other vegetables of your choice and leafy greens like kale. I also love adding homemade vegan chicken!
Other amazing vegan soup recipes
- My vegan lasagna soup is an amazingly comforting dinner option.
- Vegan sweet potato soup is perfect with crusty bread on the side.
- Try my spicy butternut squash soup for a cosy weeknight meal.
- My vegan broccoli cheese soup is amazingly flavorful!
- Split pea soup is perfect for batch cooking.
Let me know in the comments: what's your favourite comfort food in the colder months? If you give this vegan noodle soup a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!
📖 Recipe
Equipment
- 1 Conventional oven
- 1 Saucepan
Ingredients
For the crispy chickpeas
For the soup
- 1 tablespoon olive oil
- 2 cloves garlic
- ½ cup sweetcorn
- 1 large onion, diced
- 1 cup cabbage , chopped
- 1 cup red bell pepper, diced
- 2 cups mushrooms, chopped
- 7 oz rice noodles
- 1 cup coconut milk
- 2 ½ cups vegetable stock
- 1 cup green peas
- 3 cups spinach
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F/180 F and line a baking tray with parchment paper. Add the chickpeas to a mixing bowl together with the tamari, olive oil, cumin and paprika. Mix together well, then transfer to the baking tray and bake for 20 minutes.1 can chickpeas, 2 tablespoon tamari, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon paprika
- Heat olive oil in a frying pan over a medium-high heat and add the garlic, sweetcorn, onion, cabbage and bell pepper. Cook for 5 minutes until the vegetables begin to soften, then add the mushrooms and cook for 5 minutes more.1 tablespoon olive oil, 2 cloves garlic, ½ cup sweetcorn, 1 large onion, 1 cup cabbage, 1 cup red bell pepper, 2 cups mushrooms
- Add the rice noodles, coconut milk, vegetable stock and green peas. Simmer for 10 minutes, stirring frequently, or until the noodles are fully cooked through.7 oz rice noodles, 1 cup coconut milk, 2 ½ cups vegetable stock, 1 cup green peas
- Stir in the spinach, seasoning to taste with salt and pepper. Serve with the chickpeas when the spinach wilts.3 cups spinach, Salt and pepper
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