• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Food From The Heart
  • Home
  • Recipe Index
  • About
  • My Story
  • Contact

Vegan Vegetable Noodle Soup

January 2, 2021 by jenniferprovenza 1 Comment

Jump to Recipe Print Recipe

By Jennifer Provenza at Good Food From The Heart

Whole foods plant based, Oil free, Sugar free, Gluten free, Soy free, Nut free

This fragrantly spiced winter veganvegetable noodle soup will stick to your ribs and gives you lots of immune boosting goodness on a cold day.

Soup

After the holidays, I always feel that I need a bit of a re-set. Despite my best intentions, I often find myself eating a lot more food than I need and consuming too much sugar in the days between Christmas Eve and New Year’s Day. 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?

Almost Back to School Time

I’m really wishing this vacation could last longer, but in two days it’s back to facilitating distance learning for my kids (which is more work than my actual job). In preparation, I did get all the holiday decorations down and the tree out of the house and I have my own spring classes prepped. In the meantime, I’m trying to do lots of fun stuff with my kids before they are back to school. Today we are planning to search for several letterboxes. Letterboxing has been a surprisingly fun activity to do with them! (Look it up if you haven’t heard of it). We are also planning some good bounce sessions on the trampoline Santa brought them.

vegetable soup

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.

Vegetable soup
Vegetable noodle soup

Vegan Vegetable Noodle Soup

Jennifer Provenza
This fragrantly spiced winter vegetable soup will stick to your ribs and gives you lots of immune boosting goodness on a cold day.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Mediterranean
Servings 6
Calories 202 kcal

Equipment

  • Large pot

Ingredients
  

  • 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

To Serve

  • whole grain or chickpea pasta or brown rice
  • fresh rosemary

Instructions
 

  • 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.
Keyword soup

Follow me on Instagram @goodfoodfromtheheart and Pinterest at Good Food From the Heart and Facebook @GoodFoodFromTheHeart If you make this recipe, post it and be sure to tag me! Or Pin to Pinterest and make later.

Filed Under: Mains, Recipes Tagged With: noodles, soup, vegetables

Previous Post: « Rich Vegan Dark Chocolate Mousse (3 Ingredient)
Next Post: Vegetable Stir Fry With Peanut Sauce »

Reader Interactions

Comments

  1. WWW.XMC.pl

    January 28, 2021 at 12:38 pm

    Hiya, I loved reading your post. Thanks for the great info. Hoped that we will lengthen our friendship through a mutual hyperlink trade? Let me know, and fine to see you here!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Delicious and Nourishing Food Made With Love

strawberry heart logo

About This Blog

I created this blog as a way to share my love of healthy cooking that also, (and frankly) most importantly, tastes absolutely delicious! All the foods on this blog contain completely whole foods plant based ingredients. This means I make them from unprocessed, plant based ingredients and do not include oil or refined sugars. Many of these recipes are gluten free (or have easy gluten free subs) and many are nut or soy free as well (or can easily be made so).

Archives

  • May 2022
  • March 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020

Copyright © 2022 Good Food From The Heart on the Foodie Pro Theme