Chop carrots, celery stalks and onion. Add chop vegetables to a stock pot over medium heat and add pressed garlic cloves. Saute until soft.

Add water or vegetable stock and bring to a boil. Then, add noodles and cook until soft.

Once you have cooked your chickpeas, add to pot along with the aquafaba (chickpea liquid) and stir to combine everything. Stir in ground celery seed, garlic powder, dill weed, thyme, nutritional yeast, salt and pepper.

In a separate bowl, stir together cold water and tapioca starch until there are no clumps. Mix into the soup. This works to thicken the soup, but is optional.

Let cook for about 10 minutes, then serve.