Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery soup. With plenty of vegetables and whole grain pasta for a healthy vegetarian spin on the classic.
Course Autumn, Main Course, Mains, Soup, Soups and Stews, Spring, Winter
Pour the broth into the pot and add the chickpeas. Cover, then increase the heat and bring the soup to a rolling boil. Once the soup has reached a boil, reduce the heat and simmer, covered, for 15 minutes*.
Check the cooking time needed for your pasta and add it partway through the simmering time. Most short pasta types will need 6-7 minutes.
150 grams short pasta
Once the pasta is cooked, the carrots and parsnip should be fork-soft. Remove the soup from the heat and stir in the spinach, parsley, lemon zest, and lemon juice. Taste and season if needed.
50 grams spinach or other greens, A large handful flat-leaf parsley, Zest of a lemon, Juice of a lemon
Serve hot, topped with extra parsley and lemon zest if desired. Leftovers keep for a couple of days (see note below).
Notes
* My vegetables are cut to 1cm thickness. If yours are larger, you may need a longer cooking time. If you're unsure, cook the soup until the vegetables are softened before adding the pasta - it won't do any harm.• 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. Reduce the liquid by 500 ml (2 cups) if cooking the pasta separately. The same goes for freezing.