An easy vermicelli vegetable soup that will have you happily slurping away at the comforting balance of spices, vegetables, chickpeas, and slippery vermicelli noodles.
I based this on my love of a traditional vermicelli soup from Lebanon that I used to enjoy, which is made with minimal pantry ingredients, chicken, and butter.
It is a simple soup that was cooked to fill you up, keep you warm, and provide nourishment during times of hardship, similar concept to this Lebanese bean soup. I've adapted the recipe, this version caters to vegans and vegetarians and can be made with or without oil and gluten. I discuss the substitutions below.
There are many delicious soups from Lebanon, and this red lentil soup is one of my favorites. You must try it! Or if you have a bunch of veggies to use up, try this hearty chunky veggie soup.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
Broken pieces of egg-free angel hair vermicelli noodles are nice and slippery when cooked in soup. This ingredient is always found in my pantry, as I use it quite a bit in different recipes, such as this delicious bulgur with vermicelli pilaf.
As the noodles mentioned above contain gluten, I have shown two different types of noodles in the picture below, one with vermicelli rice noodles to cater to the gluten-free folks. It’s just as good!
I’ve used a combination of diced onion and carrot with decent amounts of freshly crushed garlic cloves. Chickpeas are simmered in warming spices and a vegetable base broth (either stock or bouillon).
Right at the end, I throw in a handful of baby spinach leaves to retain as many nutrients as possible.
To finish, I love squeezing some fresh lemon juice for extra flavor. It’s also how I finish off this sour soup with lentils.
Janelle's Tips
Crush the vermicelli noodles and dice the vegetables as evenly as possible to ensure they all cook evenly.
This soup can be stored in an air tight container in the fridge for up to 5 days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vermicelli Vegetable Soup
Ingredients
- 1 cup Vermicelli noodles either wheat or rice or angel hair pasta
- 1⅓ cup Carrot diced
- 1 ⅓ cup Brown onion diced
- 6 cloves Garlic crushed
- 8 cups Vegetable stock
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- ½ teaspoon Ground nutmeg
- 1½ cups Chickpeas precooked (canned)
- 2 cups Baby spinach leaves
- 4 tablespoons Lemon juice freshly squeezed
- ½ teaspoon Cracked black pepper
- 1 pinch Salt to taste
Instructions
- In a large non-stick pot over medium heat, add a tablespoon of vegetable stock (or olive oil) and the diced brown onion and carrot. Sweat until the onion is translucent and the carrots have softened, stirring continuously. If using olive oil, use it instead of the vegetable stock. Add 6 crushed garlic cloves and stir them through the onions.
- Add all the spices and the chickpeas to the pot. Stir to coat everything with the spices. Add 8 cups of vegetable stock and bring it to a soft boil, then reduce the heat to low-medium and let it simmer for 10-15 minutes.
- Crush the vermicelli noodles over the pot into the soup and let it simmer for 5 minutes. Then turn off the heat and stir in the baby spinach leaves and lemon juice. Taste test to adjust salt if required. Let the soup stand for five minutes, then serve it warm with some crusty bread.
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Michael M.
Janelle, I am a huge fan! Thanks for sharing your time and efforts. I have a question; Your nutrition facts are greatly appreciated, but I have CKD and serving size is important to me. Can you please share serving sizes with your recipes and nutrition facts? Thank you in advance and your assistance is greatly appreciated. Keep those recipes coming, so many great meals.
Janelle Hama
Hey Michael,
Sorry to read of your condition. I will try to always include the nutrition on recipes (I'll start putting in the serving size), but I always recommend for everyone to do their own calculations so they are comfortable with the data.
Thank you for your support! It means the world to me :))