Chicken-less Noodle Soup

Chicken-less Noodle Soup

Serves 2-3


  • 1 and 1/2 cups uncooked pasta noodles (i use Banza chickpea pasta)

  • 1 tbsp olive oil

  • 1/2 sweet yellow onion, chopped

  • 1 cup carrots, sliced

  • handful sliced mushrooms

  • handful spinach or kale

  • 1 clove garlic, minced

  • 1 inch fresh ginger, minced

  • 3 cups vegetable broth


  • 1 tsp ground cumin

  • 1/2 tsp turmeric

  • 1/4 tsp black pepper

  • 1/4 tsp sea salt


  1. Cook your pasta for only about 5 minutes so that they’re still a little hard. Drain, rinse, and set aside.

  2. Then add olive oil to a medium sized pot and bring to medium heat. Add in onion, carrot, mushrooms, garlic, and ginger and sauté until onions are translucent.

  3. Add in your seasoning and your semi-cooked noodles and sauté for about a minute to warm up the spices.

  4. Pour in vegetable broth, bring to a boil, toss in your spinach, cover with a lid, and lower to a simmer. Leave for 5-7 min.

  5. Serve with some fresh black pepper, cilantro, and pumpkin seeds!