Vegan Vegetable Noodle Soup Recipe #vegan #vegetarian #soup #breakfast #lunch

Custom made veggie lover vegetable noodle soup without any preparation including exemplary heavenly attendant hair long noodles, carrot, celery and huge amounts of new Italian parsley.

In the event that you are searching for a solid, meatless option in contrast to chicken noodle soup this without oil formula is your sacred goal. Huge amounts of flavor and supplements less all the fat and cholesterol.

Gradually stewed aromatics and herbs give this soup profound layers of flavors united by a liberal sprinkling of nourishing yeast. On the off chance that you aren't a devotee of nooch you can let it well enough alone for course. Do your best to discover some celery and parsley root, together with the carrot, onion and cove leaves you have some genuine enchantment going on in there.

I additionally included only a dash of turmeric to get that brilliant shading, I didn't need it to adjust the exemplary flavor I was after, so take care not to utilize a lot of it. The stunt here is in gradually stewing the juices for a decent hour or so to decrease marginally and enabling the flavors to focus.

The juices can be made ahead of time and solidified in huge ice 3D shape plate for later use. At whatever point you are in the state of mind for noodle soup just take out a couple of shapes, bring to a stew and include your preferred noodles.
Vegan Vegetable Noodle Soup Recipe #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Butternut Squash Casserole with Quinoa #vegan #vegetarian #soup #breakfast #lunch


  • 5 qt filtered water + more
  • 1 yellow onion cut in half
  • 1 parsley root quartered
  • 1 small celery root about 1 cup size
  • 3 carrots peeled & sliced into 1/3 inch rounds
  • 2 ribs celery chopped
  • 3 cloves garlic
  • 3 leaves bay
  • 2 mini sweet peppers or 1/2 red bell pepper
  • 1 roma tomato halved (optional)
  • 10 sprigs fresh thyme
  • 2 tsp peppercorns
  • 1/8 tsp turmeric for color (optional)
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 4 tbsp nutritional yeast
  • 1/2 cup fresh Italian parsley roughly chopped
  • sea salt & black pepper to taste
  • 8 oz angel hair noodle nests vegan


  1. Bring out your large heavy bottom stock up.
  2. Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
  3. Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
  4. Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
  5. Taste the soup and season with sea salt and freshly cracked black pepper.
  6. When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them. Serve hot with fresh parsley and cracked black pepper on top.

Read more our recipe Mushroom Ricotta Open-Faced Sandwich #vegan #vegetarian #soup #breakfast #lunch

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