The perfect veggie noodle soup is no longer a recipe that must be mastered in the kitchen.
Instead, it can be made with just about any kind of vegetable and without all the fuss.
This is the story of how I learned to make a vegan soup with just veggies.
It’s a recipe I’ve made for years now, and it’s so good I’ve gotten so many requests for it.
The story starts when I learned about the popularity of soups in Japan, and how it was the way to go for veggie meals.
It wasn’t long after I started cooking that I started to hear the stories of how people were making soup that were so good, and I decided to give it a shot.
Vegan soup is a really simple way to use up a lot of ingredients and make something delicious.
It doesn’t have to be complicated or time-consuming to make.
You can start off by making some simple soups like veggie patty, potato curry, or even a simple noodle salad with a little vegetable broth.
Then, when you want to expand on your veggie-centric soup, you can start with a few more ingredients like chickpeas, onions, carrots, and broccoli.
It all depends on how much you like to eat the vegetables and how much room you have for the other ingredients.
This way, you’ll be able to make your own soup with the vegetables you have in the pantry.
It’s also a great way to stock up on all the ingredients you need for a quick meal in the mornings, or just for a hearty, filling meal in between meals.
When you’ve got the ingredients on hand, make sure you have plenty of time to prepare the soup and assemble the meal in time for your guests to finish it off.
You can find a few easy to follow steps for making your own veggie bowl soup recipes in the video below.
The video was filmed by Emily S. and edited by Sarah C. I think this is the easiest veggie bowls recipe to make and the one that I think everyone will enjoy.
This one is also super easy to make vegan and is a great starter for a whole meal.
What You’ll Need:A bowl (or bowl of your choice)1/4 cup of vegetable broth (1 tablespoon vegetable broth, 2 tablespoons coconut milk, or coconut oil)1 large carrot (about 2 cups)1 small onion (about 1/2 cup)2 cloves garlic (about 3 cloves)2 celery stalks (about 4 medium)2 tablespoons olive oil1/2 teaspoon dried thyme (or 1/4 teaspoon dried basil)1 tablespoon of nutritional yeast1 tablespoon freshly grated fresh ginger (optional)1 cup of kale (about 8 oz.)4 cups of frozen peas or water1/3 cup of frozen chickpea noodles (about 20 oz.)3 tablespoons of vegan sour cream (optional but highly recommended)1 teaspoon vegan Worcestershire sauce (optional, if you don’t have vegan sour creamer)1.
Preheat the oven to 400°F.2.
In a large mixing bowl, mix together the vegetable broth and vegetable broth liquid.3.
Add the carrots, onion, and garlic and toss to combine.4.
Add a pinch of salt and freshly ground black pepper to taste.5.
Stir in the kale and peas and stir in the vegan sour, nutritional, and worcesters, and let it cook for a minute.6.
In another large mixing cup, mix the chickpeah noodles together, and then add the kale, peas, and chicken broth.7.
Add more vegetable broth if needed.8.
Add water if necessary to cover the noodles and noodles mixture.9.
Mix together the chick/potato mixture.10.
Fold in the tofu.
Note: If you have the time to make the soup, add a little more vegetable soup and broth if necessary.
The noodles should be thick and crunchy.
It should taste amazing!
I like to add a few drops of vegan or sour cream to the noodles before they’re cooked to give them a little extra kick.
I have a lot more to say about this recipe, but for now, check out my video tutorial for easy vegan bowl soup.