This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.

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  • Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.

  • Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.

  • Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

Cook's Notes:

For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.

Use any egg-free pasta you like.

Nutrition Facts

466 calories; protein 33.1g; carbohydrates 78.7g; fat 1.9g; sodium 774.6mg. Full Nutrition
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