Vegan Vegetable Noodle Soup
This vegan noodle soup is bursting with all the good stuff. This small hearty soup
is filled with vegetables, noodles and chickpeas and contains no oil. The key
to a good soup begins with the broth and this recipe takes advantage of
leftover vegetables that would normally be thrown away!
Ingredients
- 1 parsley root quartered
- 2 ribs celery chopped
- 5 qt filtered water + more
- 1 small celery root about 1 cup size
- 3 cloves garlic
- 3 leaves bay
- 1 roma tomato halved (optional)
- 10 sprigs fresh thyme
- 2 tsp peppercorns
- 2 tsp onion powder
- 1 yellow onion cut in half
- 3 carrots peeled & sliced into 1/3 inch rounds
- 2 mini sweet peppers or 1/2 red bell pepper
- 1/8 tsp turmeric for color (optional)
- 1/2 tsp garlic powder
- sea salt & black pepper to taste
- 8 oz angel hair noodle nests vegan
- 4 tbsp nutritional yeast
- 1/2 cup fresh Italian parsley roughly chopped
Instructions
First, Bring
out your large heavy bottom stock up.
Then, 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.
Happy Cooking Time.
