Creamy chickpea noodle soup - a plant-based health-infused high protein take on a comforting classic
One of my favorite things to do is take a classic recipe and create a plant-based version of it, filled with good-for-you ingredients.
This time, it’s chicken noodle soup.
I originally came up with the idea for this for a client of mine who reached out for help transitioning to a plant-based diet. Part of our work together involved coming up with batch cooked meals that would be easy to make, balanced with a focus on high protein ingredients, sugar and soy free.
A plant-based diet that is high in protein but omits soy can be tricky. But I love a challenge and believe anything is doable if you’re focused enough on it.
After a week of brainstorming and recipe testing on my end, sure enough we designed a 5 day meal plan that was plant-focused, high protein, sugar and soy-free.
Out of the 20 custom meals and snacks I created, (which she can use well beyond just 5 days), this creamy chickpea noodle soup was by far my favorite - both in flavor and creativity.
I asked her permission to share it on the blog because I too have been enjoying it all week, and like everything I share on here - it is easy to make, uses accessible healthy ingredients and is complete balance in a bowl.
So, if you love chicken noodle soup, but want a good-for-you healthy alternative that’s entirely plant-based and delivers all of the heartiness you love about the original- this is for you.
Ingredient wise, it includes some of the very best nature has to offer, with your health in mind: Assorted easy-to-digest vegetables; antioxidant rich turmeric powder with black pepper to help your body absorb more curcumin (the active ingredient in turmeric that’s known for its health benefits); garlic for its flavor of course but also it’s antiviral and prebiotic properties to promote good gut bacteria; some light coconut milk for a bit of healthy fat; herbs (which have a slew of health benefits); and chickpea noodles for a hit of protein.
Not only is the end result a hearty, deeply comforting and flavorful soup, but one that packs a ton of health benefits, too - just the way I like it.
Check out the full recipe below!
I hope you enjoy it one as much I do.
Creamy chickpea noodle soup
Prep Time: 10 minutes | Yields: 4 servings
Ingredients:
1 cup chickpea pasta
1 tbsp avocado oil (or water or vegetable broth if you prefer to cook without oil - for sautéing)
1 yellow onion, chopped
2 small garlic cloves, minced
4 celery stalks, chopped
4 carrots, peeled and chopped
1/2 tsp turmeric powder
1 tsp ground cumin
1/2 tsp curry powder
1 tsp mineral salt
1/2 tsp black pepper
6 cups of low sodium vegetable broth, filtered water or some combination of both
1/2 cup canned light coconut milk
1 handful of dill, chopped
1 handful of parsley, chopped
Additional salt and black pepper to taste
Directions:
Place a small saucepan on the stove on a medium high heat, add water and bring to a boil. Add chickpea pasta (stir once it’s in the water to avoid sticking). Cook on a medium heat until tender and ready. Drain water, rinse chickpea noodles under cold water and set aside.
Place a large dutch oven on medium heat, add avocado oil, onions and garlic. Stir until onions are garlic are coated in oil and cook for 3-5 minutes (until onions begin to sweat and become translucent).
Add carrots, celery and spices to the dutch oven. Mix well until vegetables are evenly coated in spices.
Add vegetable broth. Bring to a boil. Once boiling, stir in coconut milk (if there are chunks of coconut milk or cream, stir until they dissolve. Reduce heat to simmer, cover and cook for 15-20 minutes.
Remove cover, add in chickpea noodles, parsley and dill. Top with additional salt and pepper, to taste. Serve warm.
Can be stored in the fridge for uptown 5 days, or in the freezer for several months.
If you liked this article, be sure to sign up for my newsletter to receive this type of content and more delivered to your inbox every week!
