Hearty Vegetable +Greens Spiral Soup

Hearty vegetable soup is given a protein packed update, filled with nutrients from delicious Chickapea +Greens Spiral noodles and all the vegetables you can fit in the pot. This soup is a hearty mix of pantry ingredients and vegetables and is a great option to keep on hand for a quick and easy meal.


Hearty Vegetable +Greens Spiral Soup 

  • Prep Time:  20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Course: Soup
  • Cuisine: Canadian
  • Servings: 8 servings


  • 1 Package Chickapea +Greens Spirals
  • 2 Tbsp table salt (for boiling pasta)
  • 2 Tbsp avocado oil
  • 2 cups yellow onion, minced
  • 1 tsp table salt, divided
  • 1 cup celery, chopped
  • 2 cups carrot, chopped
  • 4 cloves of garlic, minced
  • 5 medium potatoes, chopped into bite sized cubes
  • 2 cans diced tomatoes, undrained
  • 6 cups vegetable broth
  • ¼ cup fresh parsley, chopped
  • 1 bay leaf
  • 1 Tbsp oregano dried
  • 2 cups frozen peas, rinsed in warm water and drained
  • 2 cups frozen corn, rinsed in warm water and drained
  • Finishing salt, to taste


  1. Add the avocado oil to a large pot and warm it over medium heat 
  2. Mix the onion and ¼ tsp salt into the pot and cook for 3 minutes
  3. Add the celery and carrot and cook for an additional 4 minutes
  4. Stir in garlic and cook for 1 minute, stirring continuously to prevent browning
  5. Add the vegetable broth, canned tomatoes, (with liquid), cubed potatoes, parsley, bay leaf, oregano, and remaining table salt to the pot
  6. Bring the mixture to a boil then reduce the heat to a simmer and cover the pot
  7. Cook the mixture until the potatoes have softened, roughly 30-35 minutes at a simmer
  8. Add the peas and corn and cook for an additional 5 minutes
  9. While the soup is simmering, cook the Chickapea +Greens Spirals to package directions in a separate pot (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 6 minutes)
  10. Drain and rinse the pasta before adding it to the soup
  11. Mix the noodles into the soup after peas and corn have finished simmering
  12. Once well combined, serve soup with fresh herbs and finishing salt sprinkled overtop 
  13. Enjoy!

Recipe Notes:

  • The soup is best when served hot and fresh. 
  • The soup can be reheated over low until warmed through after refrigeration
  • Cooking the Chickapea +Greens Spiral noodles outside of the soup is recommended to keep the starchy water out of the soup
  • The soup will keep in a sealed container in the refrigerator for 3-4 days