Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 carrots, diced
3 celery stalks, diced
8 ounces baby Bella mushrooms, sliced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
6 cups vegetable stock
8 ounces egg noodles (or gluten-free noodles if preferred)
1 cup canned chickpeas, drained and rinsed
1/2 cup coconut milk
Salt and pepper, to taste
Fresh parsley, for garnish
Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until tender, about 5 minutes.
Add Mushrooms and Herbs
Add mushrooms, thyme, and rosemary, cooking until mushrooms are golden and herbs are fragrant, about 3-4 minutes.
Pour in Vegetable Stock
Pour in the vegetable stock, bringing it to a simmer. Season with salt and pepper to taste.
Cook the Noodles and Add Chickpeas
Add noodles and cook until al dente. Stir in the chickpeas for added protein and texture.
Add Coconut Milk for Creaminess
Stir in the coconut milk and let it simmer for another 5 minutes, allowing flavors to meld.
Serve and Garnish
Ladle the soup into bowls, garnish with fresh parsley, and enjoy a delicious vegan version of creamy noodle soup.
Vegan Tip: Coconut milk adds a rich, creamy texture without any dairy. If you want a less coconut-forward flavor, try unsweetened almond or oat milk instead.
Nutritional Note: The vegan version comes in at around 250 calories per serving, providing a wholesome balance of plant protein, fiber, and creamy texture.
