This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style.
Ingredients
- ½ cups chopped carrots: 1 piece
- celery: 1 cup (chopped)
- yellow onion: 0.5 piece (chopped)
- leek: 1 piece (chopped)
- shallot: 1 piece (diced)
- vegetable broth: 6 cups
- vegetable bouillon (such as Better Than Bouillon®): 3 tsp
- parsley: 0.25 cup
- bay leaves: 2 piece
- thyme: 0.5 tsp (dried)
- salt and ground black pepper: (to taste)
- rotini pasta: 1 pack (16 ounce pack)
- chicken-flavored seitan: 1 pack (16 ounce pack)
Metric Conversion
Stages of cooking
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Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
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Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
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Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
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Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
