Who doesn’t want a warm comforting bowl of Easy Vegan “Chicken” Soup when they’re feeling a little under the weather. I used chickpeas for the protein source, giving this soup a protein punch! These are simple ingredients I usually have on hand, making this a great stand by meal when you are in the mood for some familiar yet nutritious soup.
How to make Easy Vegan “Chicken” Soup
This recipe is fairly simple and versatile. You can whip it up in a matter of minutes. I like to double the recipe, it makes for great leftovers. You could add some fresh baked bread and make it a meal. Let’s take a look at some of the ingredients and options:
- Pasta–for this recipe I used regular spaghetti noodles. You can use any pasta of choice. Whole wheat, lentil, even rice! And you can substitute any shapes your want! I know the kids get a kick out of the star shapes, some adults too!
- Vegetables–I just used carrots today for today’s recipe, feel free to swap or add any veggies you have on hand. Onion, celery or some spinach would be good. I always add some garlic cloves…just because I love garlic!
- Broth–I used a half of teaspoon of vegetable bullion, you can use any vegetable broth of choice, or even water. When I use water, I will add some garlic powder or extra seasonings.
- Turmeric–I use this for it’s fantastic health benefits and it gives the dish a beautiful color. If you do not have turmeric on hand, it shouldn’t change the outcome of the recipe.
- Toppings–this soup is perfectly fine on it’s own, I like to add some hot sauce, especially if I need to clear my sinuses. I have a fresh herb garden, any fresh herbs would give this a fresh flair! Chives, tarragon or parsley.
Easy Vegan “Chicken” Soup
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Who doesn’t want a warm comforting bowl of Easy Vegan “Chicken” Soup when they’re feeling a little under the weather. I used chickpeas for the protein source, giving this soup a protein punch! These are simple ingredients I usually have on hand, making this a great stand by meal when you are in the mood for some familiar yet nutritious soup.
Ingredients
- 8 ounces spaghetti noodles, or pasta of your choice
- 1 can chickpeas, drained
- 2 carrots, diced
- 2 cloves garlic, diced
- 8 cups vegetable broth or water OR a combination of both
- 1 TBSP nutritional yeast
- 1/2 TBSP rice wine vinegar *optional
- 1/4 tsp turmeric *optional
- 1 tsp olive oil to sauté the vegetables
Instructions
- Place a large pan over medium heat and add the oil. Once hot, add the carrots and garlic and sauté until soft, about 2-3 minutes.
- Add all the remaining ingredients, and bring to boil. Keep the soup on a slow boil according to the pasta directions (usually about 8 minutes).
- Add some fresh herbs and enjoy!
Notes
The turmeric is options, but gives it a nice flavor and color.
Leftovers will keep in fridge for up to 5-6 days
- Category: Soup
- Method: Easy
- Cuisine: American
Keywords: Vegan, Chickpea, Easy, Comforting, Soup
