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Creamy Vegetable Noodle Soup



This fabulous Creamy Vegetable Noodle Soup recipe comes from The Meatless Monday Family Cookbook, by Jenn Sebestyen, by way of Lori's My Quiet Kitchen. It is literally the creamiest plant based soup I've ever made! It has so much flavor and richness.

It all starts with a mirepoix (meer-pwah); just love that word and the way it sounds. It's basically onions, carrots and celery. It's the base for tons of soups, stews and stocks.

What I love about this recipe, is that it's made all in one pot!


How I Made it Mine





I didn't really make a lot of adjustments to this one. It's so good as is. I did add mushrooms (which I do any chance I get) to the list of veggies. I also used Bolthouse Farms Plant Protein Milk instead of almond for added protein. It makes no difference in taste. I used Trader Joe's macaroni (because that's what I had on hand). You could also use a gluten-free pasta as well.

As far as spices go, I find that most recipes always need more. I just consider the amount the author suggests a starting point. Everyone's tastebuds are different.


This soup truly is delicious and makes for great leftovers!




Ingredients

  • 2 Tbsp Olive Oil

  • 1 yellow onion, diced

  • 3 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 red bell pepper, seeded and diced

  • 1 Tbsp dried parsley

  • 1 tsp dried basil

  • 1 tsp dried thyme

  • ½ tsp dried dill

  • 1 ¼ tsp salt

  • ¼ cup all purpose flour (or gluten-free flour)

  • 2 cups unsweetened almond milk or milk of choice, divided

  • 4 cups low-sodium vegetable broth

  • 2 Tbsp nutritional yeast (optional)

  • 1 cup dry pasta


Directions

  • Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery and bell pepper and sauté 4 to 5 minutes until starting to soften.

  • Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here. Whisk until the flour is completely incorporated.

  • Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.

  • Taste and adjust the seasoning, if necessary.

*recipe is as originally written*


Makes 8 cups

1 cup per serving


Calories 145 / Total Fat 5g/ /Saturated Fat 1g / Monosaturated Fat 3g / Polyunsaturated 0g / Trans Fat 0g / Cholesterol 0mg / Sodium 392mg / Potassium 303mg / Total Carbohydrate 18g / Dietary Fiber 3g / Sugars 4g / Protein 7g


*macros are for the version I made*

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