Vegan No Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: /en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: /?action=itemdetail&item_id=3661 I used my Salt Free Poultry Seasoning for the seasoning. You could use Italian seasonings or something you like for a basic soup. Ingredients:
6 cups low sodium vegetable broth |
2 cups water |
1 teaspoon olive oil (optional) |
6 ounces carrots, chopped |
5 ounces celery, chopped |
5 ounces onions, chopped |
3 ounces gluten-free noodles (wide soup shape style) |
1 1/2 cups textured vegetable protein, chunks |
3 garlic cloves, minced |
1 bay leaf |
2 tablespoons poultry seasoning (or your favorite soup spices) |
salt, to taste |
Directions:
1. Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
2. Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
3. Add noodles. Simmer for another 8-10 minutes.
4. Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
5. Check that everything is softened to your liking, season to taste with salt.
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