Chickenless Vegan Noodle Soup
Simple and nourishing, this vegan noodle soup is seasoned with fresh herbs and lemon. Easy to make in about 30 minutes, it’s warming, comforting, and reminiscent of the chicken and stars soup I grew up eating. This cozy soup is a family favorite that’s easy to customize with your choice of tiny noodles and fresh herbs.
Servings: 4
Calories: 224kcal
Ingredients
- 1 Tablespoon extra virgin olive oil (optional)
- ½ cup onions diced
- ½ cup carrots diced
- ½ cup celery diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 6 ounces tiny pasta such as stelline, ditalini, or orzo (gluten-free, if needed)
- salt and pepper to taste
- 2 Tablespoons fresh dill chopped (or substitute parsley or basil)
- 1 Tablespoon fresh lemon juice
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth. Once it has come to a boil, add the pasta. Allow to simmer, stirring occasionally, until the pasta is cooked al dente.4 cups vegetable broth, 6 ounces tiny pasta
- Taste and add salt and pepper as needed, then remove the soup from the heat, stir in the dill and lemon juice, and serve.2 Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, salt and pepper
Notes
Leftover soup can be refrigerated in an airtight container for up to 3 days. The cooked pasta will absorb the broth, so you may need to add a little water before reheating it. For best results, do not freeze this soup.
Nutrition
Calories: 224kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 222mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2746IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
