Vermicelli Vegetable Soup Recipe

Introduction

Vermicelli Vegetable Soup is a comforting and flavorful dish perfect for a cozy meal. Packed with aromatic spices, tender vegetables, and nutritious chickpeas, it’s easy to prepare and wonderfully satisfying. This soup is a great way to enjoy wholesome ingredients in a light yet hearty bowl.

Ingredients

• 1 cup Vermicelli noodles (wheat, rice, or angel hair pasta)
• 1⅓ cup Carrot, diced
• 1⅓ 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

1. Step 1: In a large non-stick pot over medium heat, add a tablespoon of vegetable stock or olive oil. Add the diced brown onion and carrot, and sweat them until the onion is translucent and the carrots are softened. Stir continuously to avoid sticking. Then add the crushed garlic cloves and stir through the mixture.
2. Step 2: Add the ground cinnamon, allspice, ground nutmeg, and the precooked chickpeas to the pot. Stir well to coat everything with the spices.
3. Step 3: Pour in 8 cups of vegetable stock. Bring the soup to a soft boil, then reduce the heat to low-medium. Let it simmer gently for 10 to 15 minutes, allowing the flavors to meld.
4. Step 4: Break the vermicelli noodles into smaller pieces and crush them over the pot into the soup. Let the soup simmer for another 5 minutes until the noodles are tender.
5. Step 5: Turn off the heat. Stir in the baby spinach leaves and freshly squeezed lemon juice. Season with cracked black pepper and salt to taste. Let the soup stand for five minutes before serving.

Tips & Variations

• Use olive oil instead of vegetable stock when sautéing for a richer flavor.
• Swap chickpeas for cannellini or white beans for a different texture.
• Add fresh herbs like parsley or cilantro just before serving for an extra burst of freshness.
• For a spicier kick, include a pinch of chili flakes with the spices.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the vermicelli from overcooking. You can also freeze the soup for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, angel hair pasta or thin rice noodles both work well as substitutes for vermicelli in this soup.

Is this soup suitable for a vegan diet?

Absolutely. This recipe is naturally vegan as it uses vegetable stock and plant-based ingredients throughout.

Vermicelli Vegetable Soup Recipe

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★★★★★

4.8 from 131 reviews

A comforting and flavorful Vermicelli Vegetable Soup featuring tender vermicelli noodles, a medley of sautéed vegetables, fragrant spices, and nourishing chickpeas. This warm, nutritious soup is enhanced with fresh spinach and a bright splash of lemon juice, perfect for a wholesome meal served with crusty bread.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 8 cups Vegetable stock
• 1 tablespoon Vegetable stock or olive oil (for sweating vegetables)

Vegetables

• 1⅓ cup Carrot, diced
• 1⅓ cup Brown onion, diced
• 6 cloves Garlic, crushed
• 2 cups Baby spinach leaves

Spices and Seasonings

• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground allspice
• ½ teaspoon Ground nutmeg
• ½ teaspoon Cracked black pepper
• 1 pinch Salt, to taste

Others

• 1 cup Vermicelli noodles (wheat, rice, or angel hair pasta)
• 1½ cups Chickpeas, precooked (canned)
• 4 tablespoons Lemon juice, freshly squeezed

Instructions

1. Sauté Vegetables: In a large non-stick pot over medium heat, add a tablespoon of vegetable stock or olive oil. Add the diced brown onion and carrot, sweating them until the onion becomes translucent and the carrots soften, stirring continuously. Then add the 6 crushed garlic cloves and stir through.
2. Add Spices and Chickpeas: Stir in the ground cinnamon, allspice, nutmeg, and cracked black pepper, along with the precooked chickpeas. Mix everything thoroughly so the spices coat the vegetables and chickpeas evenly.
3. Simmer Soup: Pour in 8 cups of vegetable stock, bring the mixture to a gentle boil, then reduce the heat to low-medium. Let it simmer for 10 to 15 minutes to allow the flavors to meld.
4. Cook Vermicelli: Break the vermicelli noodles into smaller pieces and add them directly into the soup. Continue to simmer for 5 minutes until the noodles are tender.
5. Finish and Serve: Turn off the heat and stir in the baby spinach leaves and freshly squeezed lemon juice. Adjust salt to taste. Let the soup sit for five minutes to allow the spinach to wilt and flavors to settle. Serve warm, ideally with some crusty bread on the side.

Notes

• For more warming soups, try vegetable borscht or a filling freekeh soup.
• You can substitute vermicelli noodles with angel hair pasta or rice noodles based on preference.
• Using fresh vegetable stock or homemade broth enhances the flavor significantly.
• This soup can easily be made vegan and gluten-free by choosing appropriate vermicelli noodles.

Keywords: Vermicelli soup, vegetable soup, vegan soup, chickpea soup, healthy soup, easy dinner, gluten-free soup option