Comforting Veggie Noodle Soup from YumUniverse (gluten-free)

This soup from YumUniverse is just as flavourful and comforting as Mama's chicken noodle soup, with all the health-boosting ingredients we need to fight colds and flu naturally. It's like a big hug in a bowl. 

I am OBSESSED with this soup and for the last couple of years it has been my go-to recipe whenever I'm in the mood for chicken noodle soup (minus the chicken, of course!). It is so easy to make and perfect for the off and on, changing weather that we've been having in Toronto lately.  I recently connected with Heather Crosby, founder of and author of the YumUniverse book and she was kind enough to share her recipe. This Veggie Noodle Soup is one of my favourite recipes from her book and way too good not to share with my readers!

YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle

The YumUniverse book was an early edition to my vegan cookbook collection. It has more than 150 delicious plant-based recipes all without meat, dairy, gluten, or soy. But it is more than just a cookbook - it is jam packed with useful information and you can tell that Heather was incredibly thorough in her research. The first half of the book contains a wealth of information about all of the amazing benefits of adopting a healthy plant-based, whole foods diet and lifestyle. It also includes tips for success in the lifestyle and everything you need to create a vegan pantry, complete with plant-based staples to set you off on the right foot. This book has become my #1 guide for pantry staples and for instructions on soaking, sprouting and cooking beans, legumes and grains. Some of my favourite recipes include the Buckwheat Noodle Pad Thai, Comforting Veggie Noodle Soup (recipe below!) and Homemade Spice Mixes, including Jamaican Jerk Seasoning and Ethiopian Berbere Spice.

 With a little practice and some planning, we can stock our pantries with whole ingredients and homemade foods... If it seems that we can’t trust manufactures to make our food for us, then what better reason do we need to start making it for ourselves? And if we say we don’t have time, we’re simply not making the time.
— Healther Crosby, YumUniverse
Comforting Veggie Noodle Soup by YumUniverse.  It's like a big hug in a bowl.  Photo courtesy of YumUniverse. 

Comforting Veggie Noodle Soup by YumUniverse. It's like a big hug in a bowl. Photo courtesy of YumUniverse. 

Making this soup oil-free

Recently I've been cooking with a lot less oil and lately I have included oil-free options in many of my recipes. Omitting oil is completely based on personal preference and in my experience, this soup turns out well with/without the oil. To make this soup oil-free I used a couple tablespoons of water instead of the coconut oil in step 1 when I sautéd the celery, carrots, and onion. You may have to add a couple more tablespoons of water as you go, just to ensure that nothing sticks. It is really easy to cook on the stove with water instead of oil, it just takes a little bit of practice at the beginning, but once you figure it out you're good to go! 

Comforting Veggie Noodle Soup from YumUniverse

Just as flavourful and comforting as Mama's chicken noodle soup, with all the health-boosting ingredients we need to fight colds and flu naturally. It's like a big hug in a bowl. 

4+ Servings


2 teaspoons coconut oil

2 celery stalks, diced

1 large carrot, peeled, sliced into rounds

1 yellow onion, diced

6 cups veggie stock

2 tablespoons parsley, chopped

1 bay leaf

1/2 cup dried chickpeas, soaked (3 tablespoons dry)

2 cups gluten-free pasta spirals

1 cup white mushrooms, sliced

1 cup kale, stems removed and chopped

2 teaspoons sea salt + more to taste

Black pepper to taste

1 tablespoon lemon juice

(use organic ingredients)


1. Heat a large stockpot to medium, add oil, celery, carrots, and onion and sauté for 7 minutes.

2. Add veggie stock, parsley, bay leaf, and chickpeas to pot and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cover pot for 30 minutes until chickpeas soften.

Editors Note: When I need to save time I swap in canned chickpeas which are pre-cooked (a little more than 1/2 cup). 

3. While chickpeas cook, boil some water in a medium saucepot and prepare pasta spirals according to the instructions on the box.

4. Once chickpeas are firm, but soft (not mushy), add mushrooms, kale, salt and pasta to the soup. Season with extra salt if you like, and pepper to taste.

5. If you like, blend one cup of prepared soup until smooth and add back into the stockpot for more body.

6. Serve nice and warm with fresh lemon juice and cuddle up with a quilt and a good book. 

Psst: Use cannellini beans or black-eyed peas instead of chickpeas.

Recipe reprinted with permission from Heather Crosby. 

Editor's Note: "YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle" is plant-based and does contain recipes with honey. For these recipes, I like to sub in liquid sweetener like pure maple syrup!  

P.S. Click here for more on my favourite books and cookbooks that have helped to inform me on my vegan journey and have really inspired me along the way!

Much Love, 


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