When you’re feeling under the weather and need vegan-style soup like mom used to make, this hearty vegan noodle soup is perfect.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups chopped carrots
- 1 cup chopped celery
- ½ yellow onion, chopped
- 1 leek, chopped
- 1 shallot, diced
- 6 cups vegetable broth
- 3 teaspoons vegetable bouillon (such as Better Than Bouillon®)
- ¼ cup parsley
- 2 bay leaves
- ½ teaspoon dried thyme
- salt and ground black pepper to taste
- 1 (16 ounce) package rotini pasta
- 1 (16 ounce) package chicken-flavored seitan
Instructions
- 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.
- 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.
- For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.
- Use any egg-free pasta you like.