Go Back
creamy chickpea noodle soup in a bowl
Print Recipe
5 from 2 votes

Creamy Chickpea Noodle Soup (Vegan)

A vegan creamy chickpea noodle soup. Packed with vegetables and made creamy with a touch of coconut milk. This soup is flavorful, comforting and perfect for a cold day.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: vegan
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 large garlic cloves, minced
  • 4 medium carrots, peeled and diced
  • 2 medium celery stalks, diced
  • 1 teaspoon oregano, dried
  • 1 teaspoon summer savory, dried
  • 1/2 teaspoon turmeric, ground
  • 1/2 teaspoon ginger, ground
  • 1/2-3/4 teaspoon fine grain sea salt
  • 5-6 cups vegetable broth (see notes)
  • 1 can (14oz) coconut milk, light or high fat
  • 1 can (19oz) chickpeas, drained and rinsed
  • 2 cups pasta (rotini, fusilli or macaroni are good options)
  • Pepper to taste
  • Fresh parsley for serving (optional)

Instructions

  • Heat oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
  • Add the carrots and celery and sauté for 1-2 minutes. Stir in the oregano, savory, turmeric, ginger and salt. Sauté for another 1-2 minutes.
  • Add the broth and coconut milk. For a thicker soup, use 5 cups of broth and for a thinner soup, use 6 cups. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 5 minutes or until the vegetables soften a little.
  • Stir in the pasta and chickpeas. Bring to a boil again, then reduce to medium heat and let it simmer for 5-10 minutes or until the pasta has softened to your liking.
  • Serve immediately with pepper and fresh parsley to taste. This soup is best when served fresh. The pasta will get softer as it sits in the fridge, but it still tastes great!

Notes

I used regular vegetable broth in this soup. If you use low-sodium broth, you might need to add more salt. Taste the soup and adjust as needed.
I use whole wheat fusilli pasta. Feel free to use regular white pasta or gluten-free pasta. Make sure not to overcook gluten-free pasta as it will cook more quickly.
Low-fat and high-fat coconut milk are both great options in this soup. Of course, high-fat will result in a creamier, richer soup (my personal favorite!).
If you can't find summer savory, you can substitute it with additional oregano, basil or parsley.
This soup is best when served immediately. The pasta will get softer and will absorb more liquid as it sits. If you prefer a thinner soup, you can add additional broth when you reheat it.