Vegan Noodle Soup
Theepisode does not provide exact measurements, so the quantities belowhave been calibrated to create a flavorful, balanced and reliablycooked family-size so
Servings: 8 Bowls
Ingredients
- 2 tablespoons avocado oil or another neutral cooking oil
- 1 large white onion diced
- 4 celery stalks diced
- 3 medium carrots peeled and sliced
- 1 medium sweet potato peeled and cut into ½-inch cubes
- 3 cups cooked chickpeas
- About two 15-ounce cans drained and rinsed, or 1¼ cups dried chickpeas cooked until tender
- ⅓ cup nutritional yeast
- 2 teaspoons poultry seasoning
- ¼ –½ teaspoon crushed red pepper flakes
- 2 plant-based bouillon cubes
- 10 cups water plus more as needed
- 12 ounces small pasta such as rotini, elbows, shells or ditalini
- ½ teaspoon black pepper
- Salt to taste
- Chopped parsley cilantro or green onion for serving, optional
Instructions
Sauté the onion
- Heat the oil in a large soup pot over medium heat.
- Add the diced onion with a small pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and smell fragrant.
Add the vegetables
- Add the celery, carrots and sweet potato.
- Cook for another 5 minutes, stirring occasionally. This step helps the vegetables develop flavor and creates the foundation of the broth.
Add the seasonings
- Sprinkle in the nutritional yeast, poultry seasoning, crushed red pepper and black pepper.
- Stir continuously for approximately 30 seconds, allowing the seasonings to coat the vegetables without burning.
Build the broth
- Add the cooked chickpeas, bouillon cubes and 10 cups of water.
- Stir well, increase the heat and bring the soup to a gentle boil.
- Cook the pasta in the soup
- Add the dry pasta directly to the broth.
- Reduce the heat to medium and simmer uncovered for 9–12 minutes, or according to the pasta package directions. Stir frequently so the pasta does not stick to the bottom of the pot.
- Cooking the pasta directly in the soup allows the noodles to absorb the seasoned broth, which is one of Gabrielle’s key tips from the episode.
- Adjust the consistency
- As the pasta cooks, it will absorb some of the broth. Add another 1–2 cups of water if the soup becomes thicker than desired.
- Continue cooking until the pasta is tender and the sweet potato can easily be pierced with a fork.
- Taste and serve
- Remove the pot from the heat and taste the broth before adding salt, since bouillon can already contain a considerable amount.
- Allow the soup to rest for 5 minutes, then ladle into bowls. Garnish with parsley, cilantro or green onion, if desired.
- Serve with toast or a simple side salad.