Homestyle Noodle Soup Vegan Vegetarian Recipes

VEGAN VEGETABLE NOODLE SOUP

Vegan Vegetable Noodle Soup image

Homemade vegan vegetable noodle soup from scratch featuring classic angel hair style long noodles, carrot, celery and tons of fresh Italian parsley.

Provided by Florentina

Categories Soup

Time 1h10m

Number Of Ingredients 19

Ingredients

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)

Steps:

Bring out your large heavy bottom stock up.
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.
Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
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.
Taste the soup and season with sea salt and freshly cracked black pepper.
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.

Nutrition Facts : Calories 178 kcal, Carbohydrate 37 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 141 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

HOMESTYLE NOODLE SOUP (VEGAN/VEGETARIAN)

Homestyle Noodle Soup (Vegan/Vegetarian) image

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version!

Provided by Lady Danio

Categories Clear Soup

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 celery, diced
1/8 teaspoon thyme, dried
1/8 teaspoon basil, dried
6 cups vegetable stock
1 bay leaf
1/8 teaspoon parsley, dried
1/4 teaspoon turmeric, dried
1 pinch sea salt (to taste)
5 peppercorns
8 ounces fettuccine, broken into small, thumb-sized lengths
1/3 cup spinach, frozen (optional)

Steps:

In large saucepan, heat oil over medium heat. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened.
Add vegetable broth and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.

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