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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.
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
Directions
Step 1
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.
Step 2
Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
Step 3
Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 466 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Sodium775mg | 34% |
| Total Carbohydrate79g | 29% |
| Dietary Fiber8g | 29% |
| Total Sugars9g | |
| Protein33g | |
| Vitamin C10mg | 49% |
| Calcium77mg | 6% |
| Iron4mg | 21% |
| Potassium421mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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