Description
A comforting and hearty vegan version of the classic chicken noodle soup, packed with fresh vegetables and flavorful herbs. Perfect for a cozy dinner or as a soothing remedy on a chilly day.
Ingredients
Scale
- 8 ounces pasta (your choice)
- 2 large carrots, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 1/2 cup frozen peas
- 4 cups water
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon seasoning salt (optional)
- 1 bay leaf
- 1 cup vegan chicken pieces or tofu cubes (optional)
Instructions
- Cook the pasta: Boil water in a pot, add salt, and cook pasta according to package directions.
- Sauté vegetables: In a large pot, cook carrots, celery, onion, and vegan chicken or tofu (if using) over medium heat until softened.
- Add spices and broth: Stir in peas, thyme, rosemary, salt, pepper, seasoning salt (if using), and bay leaf. Pour in water and bring to a simmer.
- Combine pasta and soup: Add cooked pasta to the pot and let simmer for a few minutes to combine flavors.
- Serve: Ladle soup into bowls and enjoy!
Notes
- Adjust seasoning to taste. Adding more herbs can enhance the flavor profile.
- For a creamier texture, you can stir in a splash of coconut milk or non-dairy cream before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg