Chickpea Noodle Soup with Spiralized Celeriac

Serves 4 servings     adjust servings

Here's a gluten-free, soy-free noodle-less vegetable noodle soup. The noodles are actually spiralized veggies!


  • 1 medium celeriac (celery root), peeled
  • 2 medium or 1 large carrots
  • 1 tablespoon olive oil or broth
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 5 cups water
  • 1 1/2 cup cooked chickpeas (drained and rinsed if canned)
  • 1 vegetable bouillon cube
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground rosemary or 3/4 teaspoon dried non-ground
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste
  • a few handfuls of chopped kale or greens, optional


  1. Use the spaghetti sized blade on a spiralizer or use a julienne peeler tool to make the noodles from the celeriac and carrots.
  2. Celeriac takes some concentration to spiral, but just keep pressing as you turn and you'll make it through just fine. You will use about 3 cups of the celeriac and all of the carrots later, save the rest for another soup or use in another dish.
  3. Heat the olive oil or broth in a soup pot over medium heat, once hot saute the onion until translucent. Add the garlic and saute another 2 or 3 minutes.
  4. Add the water, chickpeas, bouillon, thyme, marjoram, smoked paprika, turmeric and rosemary. Turn the heat up and almost bring to a boil. Add the celeriac and carrot "noodles", hen cover and simmer over medium-low until the veggie noodles are tender about 15 minutes.
  5. Before serving stir in the nutritional yeast and add salt and pepper to suit your taste. The amount of salt will vary depending on the bouillon you use.
  6. I like to throw in some chopped kale right before serving. The warm broth will soften it, but it won't get mushy. If you have a picky eater it's the mushy that seems to bother them the most about greens.


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