Chickpea Noodle Soup

 Fall is in the air, and I am here for it!

I love the colorful leaves, the slight chill in the air, sweaters with elbow patches, pumpkin spice lattes, and of course soup.

There is something just so nostalgic about a chilly fall day with a bowl of chicken noodle soup, well in this case Chickpea Noodle Soup. 

Growing up my mom only bought us canned soup, so my mind was blown when I realized that people actually make soup from scratch and it's super easy.

I used my Berghoff cast iron Dutch oven to make this recipe which worked perfectly but you can use any pot with a lid at home.

Really, that's all you need 1 pot and a cutting board to chop up your veggies (unless you are buying them prechopped!). I am all about minimal clean-up, the fewer dishes made the better.

My secret ingredient that makes this vegan soup taste just like actual chicken noodle soup, is Trader Joes Vegan Chickenless Seasoning. 

If you want to make your own you can just combine:

• 2 tbsp Onion Powder
• 2 tbsp Garlic Powder
• 1 tbsp Turmeric powder
• 1 tsp Sea salt