Vegan Vegetable Noodle Soup is packed with fresh vegetables and is incredibly tasty and healthy.  It’s a spin on traditional chicken noodle soup but without the chicken.  Don’t let the word vegan scare you away.  Yes, this is a vegan dish, but it is also vegetarian, meatless, and delicious, so give it a try!

If you are missing the chicken texture in each bite, add some chickpeas.  You can also mix and match the vegetables to your liking or to use up anything you have on hand.

The recipe can be found here.

Start by prepping the vegetables.  I like to chop everything ahead of time to make assembly easier once I start cooking.  Slice the carrots, celery, onion, and potatoes.  Mince the garlic.  You can also play around with quantities.  If you like carrots but not celery, add more carrots and less celery.  You want to enjoy the soup so make it your own!

Add 8 cups of water to a large pot and bring to a boil.  Add the bouillon cubes and stir to dissolve.

Add the carrots, celery, onion, potatoes, garlic, thyme, salt, and nutritional yeast to the pot.  You are adding everything except the noodles.  Stir to combine and bring back to a boil.  Cover and reduce the heat to simmer for 10 minutes or until the vegetables are tender.

While the vegetables are cooking, bring a separate pot of water to a boil and add the noodles.  Cook according to package instructions.  Drain and rinse.

Add the noodles to the pot with the vegetables and stir to combine.  You only want to warm the noodles through at this point and coat them with the tasty broth.

Ladle into bowls and serve warm.  Season with additional salt and pepper to taste.

The remaining soup can be stored in the fridge for leftovers or it can be frozen.

The recipe can be found here.

Happy Cooking!

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