Vegan Noodle Soup

Simple and nourishing Vegan Noodle Soup is seasoned with fresh herbs and lemon. Easy to make in 30 minutes, it's warming and comforting.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Fusion, Mediterranean

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 224kcal

Author: Amy Katz

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

US Customary - Metric

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