Filling, inexpensive, and super healthy, this vegan noodle soup is great for winter or when you are sick and need something easy to digest on the road to recovery.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American, Comfort Food
Keyword: bell peppers, carrots, chickpeas, ginger, noodles, nutritional yeast, onion, Potatoes, red pepper, turmeric
Servings: 10Servings
Calories: 209kcal
Author: Jen deHaan
Ingredients
250gnoodlesDry measurement, about 4 cups cooked by volume - use any type of noodle you prefer.
Add the noodles and water to a separate pot and cook according to package directions, and then set aside.
Add the water or broth to a very large soup pot on the stovetop and bring to a boil, then reduce to medium heat.
Add all of the seasonings to the water or broth and stir to combine.
Add the fresh ginger chunks, potatoes, chickpeas, carrots, onion and celery to the pot and let simmer for about 30 minutes or until the potatoes and carrots reach desired tenderness.
Add the unsweetened non-dairy milk, bell peppers, and any of the optional ingredients and allow to simmer about another 5 minutes or until heated and remove from stovetop.
Add a serving of noodles to a bowl, and then add the soup to the bowl and combine well so noodles separate and warm. Alternatively, you can add them to the rest of the soup at this point (our pot wasn't large enough, and I prefer to keep separate for storage/leftovers).
Garnish with fresh parsley and serve.
Notes
Recipe calculation uses water instead of broth. See the recipe page for more suggestions about the broth.See the recipe page for some notes about noodles, and if you are doing low or no sodium regarding flavor intensity.On that same note, if you are using bottled minced ginger, you may want to increase the amount of ginger being used.We included the kale in our recipe nutrition calculations.