Easy Vegan Vegetable Noodle Soup Recipes

Homemade vegetarian vegetable noodle soup from scratch that includes classic angel hair long noodles, carrot, celery and plenty of recent Petroselinum crispum neapolitanum.

If you're searching for a healthy, meatless various to chicken noodle soup this oil-free direction is your chalice. Plenty of flavor and nutrients minus all the fat and cholesterin.

Easy Vegan Vegetable Noodle Soup Recipes
Easy Vegan Vegetable Noodle Soup Recipes

Slowly simmered aromatics and herbs provide this broth deep layers of flavors brought along by a generous sprinkling of nutritionary yeast. If you aren’t a friend of nooch you'll be able to leave it out after all. Do your best to search out some celery and parsley root, at the side of the carrot, onion and bay leaves you have got some real magic occurring in there.

The broth will be created before and frozen in giant square block trays for later use. Whenever you're within the mood for noodle soup merely take away many cubes, waken a simmer and add your favorite noodles.

Easy Vegan Vegetable Noodle Soup Recipes


  • 2 mini sweet peppers or 1/2 red bell pepper
  • 1 roma tomato halved (optional)
  • 1 parsley root quartered
  • 1 small celery root about 1 cup size
  • 3 carrots peeled & sliced into 1/3 inch rounds
  • 2 ribs celery chopped
  • 3 cloves garlic
  • 5 qt filtered water + more
  • 1 yellow onion cut in half
  • 3 leaves bay
  • 10 sprigs fresh thyme
  • 2 tsp peppercorns
  • 1/8 tsp turmeric for color (optional)
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 4 tbsp nutritional yeast
  • 1/2 cup fresh Italian parsley roughly chopped
  • sea salt & black pepper to taste
  • 8 oz angel hair noodle nests vegan


  1. Bring out your large heavy bottom stock up.
  2. 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.
  3. Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
  4. 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.
  5. Taste the soup and season with sea salt and freshly cracked black pepper.
  6. 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.

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