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Vegan Vegetable Noodle Soup
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Ingredients:
| 3 Carrots, sliced |
| 3 Celery Stalks, sliced |
| 1 Yellow Onion, diced |
| 4 -5 Garlic Cloves, minced |
| 6 Red Potatoes, cut into 1/2-inch pieces |
| 8 Cups Water |
| 3 Vegetable Bouillon Cubes |
| 1 Tsp Dried Thyme, plus more to taste |
| 1 Tsp Sea Salt, plus more to taste |
| 3 Tbsp Nutritional Yeast |
| 1 Box Rotini Noodles |
Directions:
- Start by preparing the vegetables. Slice the carrots, celery, onion, and potatoes. Mince the garlic.
- 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. (Add 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.
- Serve warm. Season with additional salt and pepper, to taste.
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