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Home » Vegan Soups

Easy Lebanese Vermicelli Soup with Vegetables

Published: May 1, 2023 by Janelle Hama

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A vegetable-filled version of the simple Lebanese vermicelli soup that will have you happily slurping. This comforting soup is a perfect balance of spices, vegetables, and delicate vermicelli noodles.

A white bowl filled with vermicelli noodles, chickpeas, spinach and diced carrot soup
Jump to:
  • Why You'll Love This Recipe
  • Ingredients You'll Need
  • How to Make Vermicelli Soup
  • Serving Suggestions
  • Related Recipes
  • Lebanese Vermicelli Soup

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Traditionally, Lebanese vermicelli soup was made using minimal pantry ingredients with or without chicken and butter.

It was a good way to fill up, keep warm and get nourishment during times of hardship.

This version features vegetables, chickpeas and leafy greens, it is a vegan vermicelli soup, and can be made with or without oil.

Why You'll Love This Recipe

  • Warming spices are used to flavor the soup, making it quite fragrant.
  • The vermicelli noodles are tender, filling and comforting, making this dish a crowd-pleaser for all ages.
  • Can be made in big batches, and is freezer friendly.
  • It's super easy to make, taking just 30 minutes from start to finish.
  • Dietary friendly; vegan, can be made gluten free, soy free, corn free and nut free

Ingredients You'll Need

carrot, onion, garlic, noodles, lemon, spinach leaves, chickpeas, a clove of garlic and spices laid out

Notes on some of the ingredients, the full list of ingredients, and their measurements can be found in the recipe card below.

Vermicelli noodles, typically angel hair pasta is used, which will need to be broken up into smaller pieces if they are not already (for a vegan diet, ensure the pasta is egg-free)

However if you are gluten free, use rice vermicelli noodles. I have shown the two different noodles in the picture below.

Brown onion and carrot will need to be diced.

Copious amounts of freshly crushed garlic cloves.

Warming spices - ground cinnamon, allspice, nutmeg and cracked black pepper.

Vegetable broth or stock or use vegetable bouillon, depending on the type you use, you may wish to add salt to suit.

Chickpeas, pre-cooked if using dry chickpeas otherwise, use canned organic chickpeas.

Baby spinach leaves are easy to work with, at the end they can be dropped straight into the soup, and they will wilt easily whilst retaining as much nutrients as possible.

Freshly squeezed lemon juice, feel free to adjust the amount to suit your liking.

Optional: Olive oil to sweat the onion if you are not on an oil-free diet.

two bowls of noodle soup, one with rice noodles and the other with wheat noodles, both with chopped vegetables

How to Make Vermicelli Soup

Sweat the onions. In a large non-stick pot, over medium heat, add a tablespoon of vegetable stock and diced onions and sweat until translucent by continuously stirring (if using olive oil, use this in place of the spoonful of vegetable stock)

Stir through the crushed garlic until they have softened, less than a minute.

Simmer the chickpeas in the spices. Add the cinnamon, allspice, nutmeg, black pepper and cooked chickpeas to the pot and stir to coat the onions and garlic. Add 8 cups of vegetable broth and bring it to a boil, then reduce heat and let it simmer for 10-15 minutes.

Add the vermicelli noodles and baby spinach leaves. Crush the vermicelli noodles (if they are not in small pieces) into the soup and let it simmer for 5 minutes.

Serve. Turn off the heat and stir through the baby spinach leaves and the lemon juice. Let the soup stand for five minutes and then serve the soup warm.

frying diced oinion and crushed garlic without oil
crushing vermicelli noodle into soup

Cast Iron Pot

I love using a non stick cast iron pot to make soups as it holds heat really well.

VIEW PRODUCT

Serving Suggestions

Serve the vermicelli soup with some crusty bread or with a savory muffin like these Savory Zucchini Muffins for a filling meal.

Top the soup with some freshly chopped herbs like parsley or cilantro for an extra pop of flavor.

a white bowl filled with vegetable and noodles soup with a spoon in it

Related Recipes

Other delicious vegan soups to try including vegetable borscht made with beets, freekeh soup made with an ancient grain, lentils and pasta soup or pumpkin and carrot soup.

Or check out this Lebanese spinach stew recipe for more ways to use spinach, it's easy and tasty.

If you're a fan of noodles, you should try my easy glass noodle salad.

Did you enjoy making this recipe? I would love to hear from you, leave me a comment below and give me a ★★★★★ rating. If you love sharing your vegan food pics, join the PBF community group

A white bowl filled with vermicelli noodles, chickpeas, spinach and diced carrot soup

Lebanese Vermicelli Soup

A vegetable filled version of the simple Lebanese vermicelli soup that will have you happily slurping. This comforting soup is a perfect balance of spices, vegetables, and delicate vermicelli noodles
Print Pin Rate Save Recipe Saved Recipe
Course: side, Soup
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 1 cup Vermicelli noodles either wheat or rice or angel hair pasta
  • 1 ⅓ cup Brown onion diced
  • 6 cloves Garlic crushed
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground allspice
  • ½ teaspoon Ground nutmeg
  • 8 cups Vegetable stock
  • 1½ cups Chickpeas precooked (canned)
  • 2 cups Baby spinach leaves
  • 4 tablespoons Lemon juice freshly squeezed
  • ½ teaspoon Cracked black pepper
  • 1⅓ cup Carrot diced
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Instructions

  • In a large non-stick pot, over medium heat, add a tablespoon of vegetable stock and diced 1 ⅓ cup Brown onion and sweat until translucent by continuously stirring (if using olive oil, use this in place of the spoonful of vegetable stock) Add the crushed 6 cloves Garlic and it stir through the onions.
    1 ⅓ cup Brown onion, 6 cloves Garlic
  • Add the 1 teaspoon Ground cinnamon, 1 teaspoon Ground allspice, ½ teaspoon Ground nutmeg, ½ teaspoon Cracked black pepper and cooked 1½ cups Chickpeas to the pot and stir to coat the onions and garlic. Add 8 cups of 8 cups Vegetable stock and bring it to a boil, then reduce heat and let it simmer for 10-15 minutes.
    1 teaspoon Ground cinnamon, 1 teaspoon Ground allspice, ½ teaspoon Ground nutmeg, 8 cups Vegetable stock, ½ teaspoon Cracked black pepper, 1½ cups Chickpeas
  • Over the pot, crush the 1 cup Vermicelli noodles into the soup and let it simmer for 5 minutes. Then turn off the heat and stir through the 2 cups Baby spinach leaves and 4 tablespoons Lemon juice. Let the soup stand for five minutes and then serve the soup warm
    1 cup Vermicelli noodles, 2 cups Baby spinach leaves, 4 tablespoons Lemon juice

Nutrition

Calories: 251kcal | Carbohydrates: 50g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1930mg | Potassium: 564mg | Fiber: 8g | Sugar: 12g | Vitamin A: 9560IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 3mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

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