Vegan Chicken Noodle Soup
A comforting Vegan Chicken Noodle Soup recipe that is oil-free, plant-based and ready in less than 30 minutes!
Ingredients
- 2 stalks celery chopped
- 2 carrots peeled & diced
- ½ yellow onion diced
- 4 garlic cloves minced
- 350 grams extra firm tofu pressed, sliced into 1 inch cubes
- 2 cups kale
- 1 cup crimini mushrooms
- 6 cups vegetable broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 ½ cups green peas
- 1 ½ cups brown rice pasta
Instructions
- Cook your pasta according to package directions and set aside.
- In a pot over medium heat, add the carrot, celery, onion and garlic with 1 to 2 tablespoons of vegetable broth. Saute until softened, approximately 5 to 10 minutes.
- Add the rest of the ingredients except for the kale and green peas to the pot. Bring to a boil, then simmer for 10 minutes.
- Add the kale and peas to the pot, and stir until the peas have thawed and kale has wilted. Add to bowls with the cooked pasta, or store in the fridge separately for up to four days.
Video
@plantyou Soup or pumpkin spice? You can only pick one. #HelloFall #autumn #soup #soupseason #vegan #veganrecipe #souprecipe #plantbased #recipe
♬ original sound - Carleigh Bodrug - plantyou
Notes
Best served with a crusty slice of sourdough bread.
Nutrition
Calories: 195kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g