Recipe: No Chicken Noodle Soup (Gluten-Free + Vegan)

April fool meat eaters with this delicious no-chicken-noodle soup. No one’s actually gonna be fooled, but it tastes good enough that no one will care.

This recipe is great to throw together for someone with a cold, including yourself – prep is v easy and the soup comes together in about 20 minutes. Sluuuurp. Enjoy!

Ingredients

1 T olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 15 oz cans of chickpeas, rinsed and drained
1 T tamari
3 carrots, chopped
3 celery stalks, chopped
1 t dried thyme
4 c vegetable broth
sea salt, to taste
black pepper, to taste
1 zucchini, spiralized

Instructions

  1. In a large pot, heat olive oil over medium heat and sauté onion, garlic, chickpeas, and tamari for about four minutes, until onion starts to soften.
  2. Add carrots, celery, thyme, sea salt, black pepper, and vegetable broth.
  3. Bring soup to boil, then lower heat and cover pot with a lid. Let soup simmer until the vegetables are tender, about 20 minutes.
  4. Add zucchini noodles and stir about 1-2 minutes, until zucchini is wilted and tender.

Store leftover soup in an airtight container in the fridge.

Adapted from Vegetarian “Chicken” Noodle Soup.

More on Bummed Out Bailey:
Recipe: Enchilada Soup
Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)
Recipe: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)


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