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Recipe
Suz's Polish Babcia's Noodle Soup
A comforting vegan noodle soup with Suz's personal Polish touches that tastes like "chicken" noodle soup.
Serves 8-10 cups
20 minutes
60 minutes
Beginner
Dinner
Budget-Friendly
Oil-Free
Category: soups
Source: forksoverknives.com/recipes/ and drmcdougall.com
This luscious vegan noodle soup tastes like comfort in a bowl and an awful lot like "chicken" noodle soup!
Let's cook
Soup
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups vegetable stock
- 1 teaspoon low-sodium tamari or soy sauce
- ½ teaspoon dried marjoram, crushed
- ½ teaspoon dried thyme, crushed
- Freshly ground black pepper
- 3 cups dried brown rice fettuccine noodles or whole wheat pasta broken
Instructions
- 1Combine the onion, celery, carrots, stock, tamari, marjoram, sage, thyme and pepper in a 4qt Dutch oven. Bring to boil over high heat.
- 2Reduce heat to medium-low; cover and simmer for 20 minutes.
- 3Stir in noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.
Suz Adjustments
Ingredients
- Whole onion for braising
- Plant Strong broth
- 1-2 Tablespoons low sodium tamari
- 1 teaspoon of Turmeric for color
- 1 tablespoon of whole allspice
- Pad Thai noodles (cooked separately)
- Fresh chopped parsley
Instructions
- 1Braise the whole onion on all sides on the stove top burner. Then cut in quarters or eighths and drop in the soup pot.
- 2Use really good veg stock (I use Plant Strong broth.)
- 3Add extra tamari and turmeric for color and flavor.
- 4Add allspice and fresh parsley while cooking.
- 5Cook noodles separately and add to serving bowls.