Homestyle Noodle Soup (Vegan/Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version! Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 medium carrots, chopped |
2 garlic cloves, minced |
1 celery, diced |
1/8 teaspoon thyme, dried |
1/8 teaspoon basil, dried |
6 cups vegetable stock |
1 bay leaf |
1/8 teaspoon parsley, dried |
1/4 teaspoon turmeric, dried |
1 pinch sea salt (to taste) |
5 peppercorns |
8 ounces fettuccine, broken into small, thumb-sized lengths |
1/3 cup spinach, frozen (optional) |
Directions:
1. In large saucepan, heat oil over medium heat. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened.
2. Add vegetable broth and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
3. Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.
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