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.
• 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.