By Jennifer Provenza at Good Food From The Heart
This fragrantly spiced winter vegan vegetable noodle soup will stick to your ribs and gives you lots of immune boosting goodness on a cold day.
Whole foods plant based, Oil free, Sugar free, Gluten free, Soy free, Nut free
One of my favorite ways to get back on track with healthier eating is to make a lot of soups for dinner. Soup is warm and delicious and very filling, but high in fiber. I can eat a lot of soup and still feel that I have not overeaten. Soup just makes me feel…nourished. What is more comforting than a bowl of hearty soup?
Garlic/Shallots: Adds a depth of flavor.
Vegetable broth: Personally, I save time by buying boxed organic vegetable broth, but feel free to make homemade broth for an even tastier result.
Light Coconut Milk: This adds a delicious richness to the soup.
Pasta: I love Banza chickpea pasta, but feel free to use any whole grain or gluten free pasta you prefer.
Canned tomatoes: Adds a great umami flavor. I like to buy them in a carton if possible to avoid BPA in cans.
Vegetables: I love the combination in the recipe, but feel free to mix up the vegetables as you prefer.
Beans: The beans add protein and help fill you up. Use any beans you prefer.
Lemon zest: Don’t skip this, as it adds a wonderful brightness and depth of flavor.
Spices/Herbs: These all really add to the flavor of the soup, so don’t skip them, but feel free to change it up based on what you have on hand.
For the vegetables: Change it up as you desire.
For the herbs/spices: Don’t skip these, but feel free to experiment with different ones.
For the pasta: Any type of whole grain or gluten free pasta will work. You could use rice if you prefer as well.
It will keep for several days in the refrigerator and can be frozen indefinitely.
The light coconut milk really adds richness and creaminess to this soup. You can use full fat coconut milk if you prefer, but that will add a lot of calories and fat.
Absolutely! This nourishing soup is really good for you. It’s also a great meal to eat if you aren’t feeling well. If you keep some in the freezer, you can always heat it up if you are feeling under the weather.
This is where the sweet potato and coconut milk come in. They really bring the soup to the next level. Feel free to add a little heat too.
I love Banza chickpea noodles or brown rice noodles, which are also gluten free. Whole wheat noodles also taste great.
How To Make This Vegan Vegetable Noodle Soup
This is one of my favorite soup recipes! It is so flavorful and it really sticks to your ribs.
Just like with any typical soup, you’ll start by cooking the shallot and garlic in a large pot over medium heat. (You can use onion, but shallot is gentler on my stomach and I like its small size, since I like to use a small amount). Just use water or vegetable broth to keep it from sticking to the pot. Once the shallot is translucent, add the veggies and a bit more broth and cook for a few minutes.
After that, it’s as simple as adding the broth, canned light coconut milk, the canned tomatoes, the chickpeas, and all the spices. You can use full fat coconut milk if you want, but it will up the calories and richness a lot. You are also welcome to use fresh tomatoes or chickpeas cooked from scratch, but this is the easy version. (And it tastes just as good). Then cover, bring to a boil, turn down to a simmer, and let cook until the vegetables are easily pierced with a fork.
Remove from the heat and add the lemon zest and juice and the spinach.
Serve over chickpea or whole grain pasta or brown rice. I love Banza chickpea pasta. It’s also great topped with my So Good It’s Nuts “Parmesan”. Note: It’s important not to cook the pasta or rice in the pot with the soup because it will use up too much of your broth and the pasta will get too soft. This makes great leftovers for lunch, especially paired with my Perfect Pumpkin Spice Latte. If you like veggies, also try my Vegan Stir Fry with Creamy Peanut Sauce.
Vegan Vegetable Noodle Soup
- Large pot
- 1-3 cloves garlic crushed
- 2 tablespoons shallot minced
- 4 tablespoons water or vegetable broth
- 1 zucchini chopped
- 1 yellow squash chopped
- 2 cups sweet potato chopped
- 1 cup green beans chopped
- 2 carrots chopped
- 2 pieces of celery chopped
- 3 cups vegetable broth
- 1 1/2 cups canned light coconut milk
- 1 14 ounce can diced tomatoes
- 1 14 ounce can chickpeas or other beans drained and rinsed
- 1 tablespoon ginger (fresh or ginger paste)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons sea salt (or to taste)
- 1 tablespoon fresh rosemary
- 2 cups fresh spinach
- zest of one lemon
- juice of 1-2 lemons
- whole grain or chickpea pasta or brown rice
- fresh rosemary
- Cook the minced shallot and garlic in a large pot with the vegetable broth or water over medium heat until the garlic and shallot are translucent.
- Add the zucchini, squash, sweet potato, green beans, carrots, and celery. Cook for a minute or two, adding a splash of broth if necessary to keep from sticking.
- Add the broth, light coconut milk, tomatoes, and rinsed and drained beans. Stir.
- Add the ginger, cumin, turmeric, sea salt, and fresh rosemary. Stir, cover, and raise the heat to medium high until the soup begins to boil. Lower the heat to the lowest setting and allow to simmer, covered, for a half hour.
- Check that the vegetables are easily pierced with a fork. If so, remove from heat and add the spinach and lemon zest and juice. Stir.
- Adjust seasonings to taste. Serve over whole grain or chickpea pasta or brown rice.
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