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.
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.
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.
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.
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.