VEGAN NO CHICKEN NOODLE SOUP
This recipe is from America Goes Vegan by Glen Merzer and Tracy Childs
This simple soup only takes about 20-30 minutes to make and is just as comforting and much more healing than the chicken noodle soup you grew up with!
Be sure to check out our Chicken-Free Seasoning to use in this soup (sub 1-2 tablespoon(s) for the seasonings and miso if you like, or add even MORE flavor!) It can be used to make the broth used in this soup.
(makes about 6 servings)
1 large onion, chopped
3 stalks celery, sliced
3 medium carrots, washed and sliced
½ small red bell pepper, finely chopped
2 teaspoons Italian or poultry seasoning
½ teaspoon dried dill or thyme
½ teaspoon turmeric
8 cups vegetable broth
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Butler Soy Curl pieces, large pieces broken in half
½ cup frozen peas (optional)
4 ounces uncooked spaghetti noodles, broken in half.
freshly ground pepper, to taste
2 tablespoons light miso paste (optional—see Chef’s Note)
- In a medium-large pan, dry sauté the onion, celery, bell pepper, and carrots with the dry herbs and turmeric over medium heat for a few minutes, then add about ½ cup of the broth. Cover and reduce heat to allow the veggies to soften for a few minutes.
- Add the garlic, broth, seasonings, and peas and bring to a boil.
- Add the noodles and immediately stir well to avoid them sticking together, and after about 5 minutes or so, add the soy curls and boil for a few more minutes.
- Reduce to rapid simmer and cook until noodles are tender, about 10 minutes.