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 winter’s night.

This soup is my definition of vegan comfort food. It’s warm and cozy, packed with flavor and contains a good amount of pasta. What could be better?!

If you’re looking for a warming and comforting vegan soup, this is it. It’s also a great alternative to chicken noodle soup, but instead, we’re using chickpeas!

To take it to the next level, I also added coconut milk to make it a creamy noodle soup. Trust me, you shouldn’t taste the coconut, but it adds such a rich creaminess to the soup. If you’re not a fan of coconut, simply substitute it with more broth or use plain almond milk. I personally haven’t tried the latter, but it’s worth a try!

How to Make Vegan Noodle Soup:

This soup is similar to a creamy chicken noodle soup. Instead of chicken, we’re using chickpeas and instead of cream, we’re using coconut milk! Here’s how it works…

• Start by sautéing the onions and garlic, then add carrots and celery. Sauté a few more minutes, then add the herbs and spices. Here we’re using savory, oregano, turmeric and ginger.
• Add the vegetable broth and coconut milk, then bring the soup to a boil. Let it simmer for 5 minutes. You want the vegetables to soften a little.
• Once the vegetables have softened, add the pasta and chickpeas. Let it cook until the pasta has softened to your liking.
• Top with pepper and fresh parsley and enjoy!

Notes on the Recipe:

• 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 like to use whole wheat fusilli pasta for a little extra fiber. Regular white pasta or gluten-free pasta can also be used. Just 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. High-fat is my personal favorite. It results in a creamier, richer soup.
• If you can’t find summer savory, you can substitute it with additional oregano or use dried basil or parsley.
• This soup is best when served immediately. The pasta will get softer and will absorb more liquid as it sits in the fridge. If you prefer a thinner soup, you can add additional broth when you reheat it.

And that’s it! I hope you’ll enjoy this comforting noodle soup as much as we do.

Looking for more comforting vegan soups? Try this black been enchilada soup, creamy cheesy broccoli soup, simple lentil soup or coconut curry ramen with crispy tofu.

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5 from 3 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.

Course Main Course

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

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. 

 

If you make this chickpea noodle soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!