Homestyle Noodle Soup Veganvegetarian 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

BEST HOMEMADE VEGAN VEGETABLE SOUP

Best Homemade Vegan Vegetable Soup image

This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!

Provided by Chelsea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons grapeseed oil, or to taste
2 potatoes, chopped
3 stalks celery, sliced
3 carrots, sliced, or more to taste
½ large white onion, chopped
8 shiitake mushrooms, sliced, or more to taste
½ bunch Swiss chard, chopped
6 cloves garlic, halved
salt and ground black pepper to taste
water to cover
2 bay leaves
½ (16 ounce) package fusilli pasta
1 (8 ounce) container extra-firm tofu, cubed
2 tablespoons tamari
1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Steps:

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g