There’s nothing cozier than a bowl of soup on a winter day. This vegan version of chicken noodle soup has everything you love about the classic, just with chickpeas instead of chicken! It’s the perfect easy weeknight dinner and trust me, you won’t miss the meat. I’ve seen quite a few recipes traditional recipes that call for Parmesan, so this recipe uses nutritional yeast and soy sauce to mimic that cheesy flavor. I know it sounds like a weird combo, but all that umami goodness adds a really nice savory touch to the whole dish.
- 1 1/2 cups leeks, chopped (sub 1 large yellow onion)
- 2 tbsp olive oil
- 4 celery ribs, sliced
- 4 medium carrots, sliced
- 1 28 oz can chickpeas, drained and rinsed
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 4 cups vegetable or chicken stock
- Salt to taste
- Chopped parsley for garnish
- Crusty bread for serving
- Heat olive oil in a large pot over medium heat. When shimmering, add in leeks and sauté for 2-3 minutes or until translucent.
- Stir in carrots and celery and cook for another 2 minutes or so, before adding in drained chickpeas, nutritional yeast, soy sauce and vegetable broth. Add salt to taste.
- Bring to a boil, then reduce the heat and cover, simmer for 10-15 minutes or until the vegetables have softened slightly. This is also a good time to cook your noodles al dente according to the package instructions.
- Add the cooked pasta to the pot, divide the soup among bowls and serve with hunks of crusty bread, chopped parsley and freshly ground black pepper. Enjoy!