Print
Chickpea Noodle Soup with Parsley and Lemon | occasionallyeggs.com

Chickpea Noodle Soup with Parsley and Lemon

Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery soup. With carrots, peas, and whole wheat noodles.

Course Main Course, Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 tablespoon coconut oil
  • 1 white onion chopped (1 cup)
  • 1 1/2 cup brown button mushrooms cut into small pieces
  • 6 carrots sliced (1 1/2 cups)
  • 1 medium kohlrabi peeled and chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon cayenne pepper
  • 2.5 litres vegetable stock
  • 1 1/2 cups cooked chickpeas or one can, rinsed
  • 100 grams soup noodles*
  • 1 cup frozen spinach
  • 1 1/2 cups frozen peas
  • 1/2 cup flat-leaf parsley chopped
  • Zest of a lemon
  • Juice of two lemons
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onion and mushrooms and sauté for 5 to 7 minutes, or until the onions are translucent and the mushrooms are browned.
  2. Add the carrots and continue to cook for a few minutes over medium heat.
  3. Add the kohlrabi and garlic, and cook for another minute, then stir in the cayenne pepper.
  4. Pour the stock into the pot and add the chickpeas. Bring the soup to a boil, then reduce the heat to medium low and simmer, covered, for around 40 minutes or until the carrots are soft but not mushy.
  5. Bring the soup back up to a boil and add the noodles. Cook according to the package directions (the type I used only take 3 minutes). If you're using very small noodles, add the spinach and peas with the noodles. If your noodles will take 8-9 minutes, then add the frozen vegetables halfway in to the noodle cooking time.
  6. Turn off the heat and add the lemon zest, juice, and parsley. Season the soup to your taste. Serve hot, topped with extra parsley and lemon if desired.

Notes

• If you're planning on storing the soup in the fridge for a day or two, I recommend cooking the noodles separately as they'll get soggy and overcooked if left sitting in the soup.
• The soup freezes well, but it's better if you add a little extra lemon juice when you reheat it. I prefer it fresh, unlike most soups that are better the next day!
• Be careful not to overcook your noodles - try to choose a small noodle type that will cook in the same time it takes the spinach to thaw (around three minutes). * Use your favourite gluten-free noodle, or substitute rice, to make the soup gluten free.