Vegan Vegetable Noodle Soup
This Vegan Vegetable Noodle Soup is a nourishing and healthy soup that is full of vegetables and delicious flavor. There's nothing like a simple, comforting, and tasty one-pot meal!
Servings: 4 people
Ingredients
- 1 medium onion
- 1 tbsp. olive oil
- 3 ribs celery
- 2 large carrots
- 4 cloves garlic
- 4 to 5 cups vegetable broth
- 1/2 tsp turmeric
- 1 bay leaf
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 large potato
- 2/3 cup dry pasta*
- 2 tbsp fresh parsley finely chopped
- Juice of 1/2 to 1 lemon preference
Instructions
- Finely chop the onion, celery and carrots. In a large pot, add the onion, kosher salt, olive oil, celery, and carrots. Stir, and cook over medium heat until onions are translucent and the carrots and celery are getting tender, around 10 minutes. You may need to add a bit of water while cooking to prevent burning.
- Meanwhile, mince the garlic and peel/chop the potato, and add them to the pot. Stir and cook one minute.
- Add in the remaining ingredients (start with 4 cups of vegetable broth and add the 5th one at the end if desired) except the fresh parsley and lemon juice.
- Stir, cover and bring to a boil then lower the heat to gently simmer the soup (still covered) for approximately 15 minutes until the vegetables are tender and the pasta is tender.
- Stir in the fresh parsley and lemon juice and serve.
Notes
*If making the soup for leftovers, cook the pasta separately. Add the pasta to the soup just prior to serving.