Chickpea Noodle Soup
What screams fall comfort food better than a rich, comforting noodle soup? This one contains all the warmth (and flavor) of a classic Chicken Noodle Soup, but it happens to be 100% vegan. It’s also loaded up with veggies, gluten free pasta and plant-based protein — basically, this bowl of deliciousness feels indulgent but is actually totally guilt-free.
These ingredients help turn the soup into an umami bomb:
Nutritional yeast. Found at most grocery stores in the form of flakes or powder, nutritional yeast is loaded with B-vitamins and all 18 essential amino acids, plus one tablespoon contains half your folic acid requirement for the day (hello, mommas-to-be). Nutritional yeast adds a sort of nutty, cheesy flavor that I just can’t get enough of.
Miso paste. Here’s what you need to know about miso: it makes everything hella creamy. There are several varieties of miso paste, but we use the white most often because it’s milder. Add miso to any soup in which you want to up the richness factor.
Porcini mushroom powder. Talk about the ultimate umami bomb! Porcini mushroom powder adds funkiness and earthiness that’s often associated with meat-based dishes. We’re obsessed with the Mushroom & Company Multipurpose Umami Seasoning Blend from Trader Joe’s, which contains porcini and white mushrooms along with onion, mustard seed, red & black pepper and thyme.
“No chicken” base. Better Than Boullion’s Seasoned Vegetable Base has long been our go-to. We use vegetable broth for a lot of dishes, so a base like that is much cheaper (and uses less packaging) than buying box after box of the premade stuff. They offer a “no chicken base,” too, so we decided to try it for this Chicken Noodle Soup-inspired dish. GAME CHANGER. It makes the soup taste incredibly robust, creamy and comforting. My husband read over the jar’s label multiple times, as he swore it had to contain chicken.
Hope you enjoy this soup as much as I do! I know it’s bound to be one of your new cold-weather favorites.
INGREDIENTS
4-5 large celery stalks, sliced vertically & diced
4-5 large carrots, sliced vertically & diced
1 yellow onion, diced
6 garlic cloves, minced
1.5 T. nutritional yeast
1 t. dried basil
1 t. dried rosemary
1 t. dried parsley
1/4 t. cayenne
1 t. dried porcini mushroom powder
2 T. olive oil
8 oz. rotini (we used Ancient Harvest Corn, Brown Rice & Quinoa Rotini)
1 T. white miso paste
2 bay leaves
2 - 15 oz. cans chickpeas, drained & rinsed
8 c. vegetarian chicken stock (we used Better Than Bouillon No Chicken base)
Salt & pepper, to taste
STEPS
1) Add the olive oil to a large Dutch oven or stock pot over medium heat. Once hot, add the onions, garlic, celery and carrots. Season with salt and pepper and cook for 10 minutes, stirring every minute or so.
2) Add the nutritional yeast, basil, rosemary, parsley, cayenne and mushroom powder. Toss well to coat the veggies, then cook for another 2 minutes.
3) Make the broth according to Better Than Bouillon’s package directions, but also add a tablespoon of white miso paste. Pour the broth into the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4) Meanwhile, cook the pasta about a minute less than what it says on the box/bag. When the soup is done simmering, add the pasta and chickpeas. Stir well and cook another minute or so until the pasta is al dente. Adjust seasonings as needed and serve immediately.