Cozy up this winter season with a steaming bowl of this golden chickpea noodle soup packed with nutritious veggies, protein-packed chickpeas, and flavor. Brimming with autumn vegetables like butternut squash, kabocha, and parsnips, this nutritional powerhouse is bursting with vibrant colors and bold flavors. The medicinal powers of garlic, onions, ginger, and turmeric will make this your first weapon in your winter arsenal against illness. It is my go-to soup for fighting the sniffles.
What Makes This Soup Golden
The magical combination of turmeric and golden beets is the secret behind the enchanting golden hue of this chickpea noodle soup. Turmeric, with its vibrant yellow color and earthy notes, infuses the broth with a distinctive flavor, while the sweet and earthy golden beets add depth and contribute to its rich, glowing appearance.
Not only does turmeric add visual appeal to the soup, but it also offers numerous health benefits thanks to its powerful anti-inflammatory and antioxidant properties.
What makes it the Best Golden Chickpea Noodle Soup
Protein-Rich – With hearty chickpeas and fork-tender veggies, this vegan noodle soup is an excellent source of plant-based protein, making it a filling and wholesome weeknight meal.
Flavorful and Aromatic – Infused with aromatic spices like turmeric, smoked paprika, and ginger, this soup is a stand-out addition to your festive gatherings, thanks to its gourmet appeal and irresistible flavors.
Versatile – This vegan needle soup recipe is highly versatile and customizable. Feel free to swap or add vegetables based on what you have on hand or your personal preferences. You can also adjust the spice levels to suit your taste.
Golden Chickpea Noodle Soup Ingredients:
Olive oil – For sautéing the aromatics.
Aromatics – Garlic and onion give this soup a savory depth with subtle sweetness and create an aromatic foundation of the soup.
Veggies – The butternut and kabocha squash contribute to nutritional value and break down during the cooking process and release some starch into the broth, which makes it hearty and satisfying. The sweet potatoes also serve to thicken the broth slightly, contributing to the creamy texture. Carrots lend a sweet flavor.
Celery – Gives this golden chickpea noodle soup a mild flavor and crisp texture. You can omit it if you don’t have it on hand.
Golden Beets – Provide a pop of color and depth of flavor to the soup.
Chickpeas – A perfect addition for both their texture and protein.
Ginger – Added whole to the pot and steeped for the entire cooking time. It adds a delightful flavor and is also great for health. I always remove the ginger when serving.
Shell Pasta – I used shell pasta in this golden chickpea noodle soup, but you can use any noodle you like! Please always keep pasta separate from soup, as it blows up hideously over time. For me swollen pasta is a textural aberration not to be tolerated.
Salt and black pepper – Enhance the overall flavor of the soup
Cilantro – For a burst of freshness and pop of color.
HOW TO MAKE GOLDEN CHICKPEA NOODLE SOUP
I begin this homemade golden chickpea noodle soup recipe by sautéing the aromatic garlic and onions. Take a large pot and heat the oil over medium heat. Cook the onions and garlic until fragrant and browning 3-4 minutes.
Then I add in the celery, carrots, and beets and brown them slightly. Cook for 5 minutes. Add the butternut, kabocha, and sweet potato to the pan and cook for 5 more minutes, stirring often until all is fragrant and slightly browned on the edges. I do this to really amplify the flavors of the vegetables. I could simply boil them, but this method makes the taste much deeper.
Season with Spices
Once the vegetables have begun the cooking process, I add in the water. This will ensure the broth in this golden chickpea noodle soup has ample flavor without a long cooking time or any commercial bouillon. Toss in chickpeas, salt, turmeric, smoked paprika and ginger. Bring to a rolling boil and then turn to a simmer.
Cook Veggies until Tender
Simmer until all veggies are fork-tender. Taste for salt and adjust to your preferences.
Cook pasta separately and add to bowls when serving. Do not add pasta to the soup when storing it, as the pasta will blow up and have an unpleasant texture. I always cook pasta separately and add it to the bowl when serving. No need to reheat the pasta to serve. If your soup is piping hot, the cooled noodles will serve to cool your soup down just slightly so you can eat without waiting!
Garnish & Serve
Garnish with cilantro and black pepper. Serve hot.
Recipe Tips for Golden Chickpea Noodle Soup
- Cook the pasta separately and add it to individual bowls when serving. This prevents the pasta from becoming mushy and ensures that each bowl of soup is fresh and flavorful.
- Experiment with your favorite veggies and spices.
- Swap shell pasta with your favorite type or shape.
- Drizzle lemon juice to enhance the flavor of the soup.
Other Delicious Vegan Soups
Golden Chickpea Noodle Soup
- Large Soup Pot
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 2 stalks celery chopped small
- 4 rainbow carrots peeled and diced
- 2 sweet potatoes peeled and cut in rounds
- 1 golden beet peeled and chopped
- 1 parsnip peeled and chopped
- 1 cup butternut squash cubed
- 1 cup kabocha squash peeled and chopped
- 1 parsnip peeled and chopped
- 30 oz canned chickpeas drained
- 2 tbsp turmeric
- 1 tbsp smoked paprika
- 1 large ginger root about the size of two fingers cut in half
- 1 tsp salt
- 3 tbsp cilantro chopped
- 8 cups Water
- Black pepper to taste
- 1 pound shell pasta
- In a large pot heat the oil over medium heat and cook the onions and garlic until fragrant and browning 3-4 minutes
- Add the celery, carrots, parsnips and beets and cook for 5 minutes
- Add butternut squash, kabocha and sweet potato and cook 5 more minutes stirring often
- Add the water, chickpeas, salt, turmeric, smoked paprika and ginger. Bring to a rolling boil and then turn to a simmer
- Simmer until all veggies are fork tender. Taste for salt and adjust to your preferences.
- Cook pasta separate and add to bowls when serving. Do not add pasta to soup when storing as the pasta will blow up and have an unpleasant texture.
- Garnish with cilantro and black pepper.