• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • About
  • Recipes
  • Shop
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Vegan Vegetable Noodle Soup Recipe

September 10, 2019 By florentina 6 Comments

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

Homemade vegan vegetable noodle soup from scratch featuring classic angel hair long noodles, carrot, celery and tons of fresh Italian parsley.
Homemade vegan vegetable noodle soup
If you are looking for a healthy, meatless alternative to chicken noodle soup this oil-free recipe is your holy grail. Tons of flavor and nutrients minus all the fat and cholesterol.

Healthy Vegan Vegetable Noodle Soup!

Basket of aromatics: carrot, onion, celery, parsley, celery root, peppers, garlic and herbs.

The Vegetable Broth / Stock

Slowly simmered aromatics and herbs give this broth deep layers of flavors brought together by a generous sprinkling of nutritional yeast. If you aren’t a fan of nooch you can leave it out of course. Do your best to find some celery and parsley root, together with the carrot, onion and bay leaves you have some real magic going on in there.

I also added just a  touch of turmeric to get that golden color, I didn’t want it to alter the classic flavor i was after, so take care not to use too much of it. The trick here is in slowly simmering the broth for a good hour or so to reduce slightly and allowing the flavors to concentrate.

Big pot of vegetable noodle soup.

How to Store Vegetable Broth:

The broth can be made in advance and frozen in large ice cube trays for later use. Whenever you are in the mood for noodle soup simply take out a few cubes, bring to a simmer and add your favorite noodles.

Choosing the Noodles:

  1. My first choice here are the long and thin egg free angel hair noodle nests. This is most definitely because there is an element of nostalgia to them for me. It’s how I remember Sunday’s noodle soup that my grandma made using the thin long noodles made on Saturday and allowed to dry overnight on a clean handmade hemp tablecloth.
  2. I also remember tiny little star shaped pasta and “ acini de pepe” grandma also used to make. So for my soul it has to be one of those shapes to really hit the spot.

All things considered, you can play around with different egg free pasta shapes of your choosing here. I suspect any mini sea shells, cavatelli or ditalini pasta would play really nice in this super flavorful vegetable broth.

vegan noodle soup with angel hair noodles

Vegan Vegetable Noodle Soup Variations:

  • You can replace the noodles in the recipe with some of your favorite whole grains, peas or potatoes. Cooked brown or wild rice, farro, barley, chickpeas or golden potatoes would make for a really hearty soup. Whatever variation you choose I think you’ll really love this clean, cruelty-free and good for you alternative to classic chicken noodle soup.
  • If you grew up with shredded chicken in your soup and would like to replicate that texture, I suggest using soy curls. Soak them in hot water for 20 minutes until rehydrated, drain and squeeze all excess water then  shred them into thinner strips. Add them to the pot with the broth in the last 15 minutes of cooking so they can absorb all the wonderful flavors.
Vegan vegetable noodle soup with long angel hair noodles, carrots, celery and parsley.
Let me know If you make this soup, remember to snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s

 

Vegan vegetable noodle soup with long angel hair noodles, carrots, celery and parsley.
Print Pin

Vegan Vegetable Noodle Soup

Homemade vegan vegetable noodle soup from scratch featuring classic angel hair style long noodles, carrot, celery and tons of fresh Italian parsley. 
Course Soup
Cuisine Italian
Keyword noodle soup, plant based, vegan soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 178kcal
Author Florentina

Ingredients

  • 5 qt filtered water + more
  • 1 yellow onion cut in half
  • 1 parsley root quartered
  • 1 small celery root about 1 cup size
  • 3 carrots peeled & sliced into 1/3 inch rounds
  • 2 ribs celery chopped
  • 3 cloves garlic
  • 3 leaves bay
  • 2 mini sweet peppers or 1/2 red bell pepper
  • 1 roma tomato halved (optional)
  • 10 sprigs fresh thyme
  • 2 tsp peppercorns
  • 1/8 tsp turmeric for color (optional)
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 4 tbsp nutritional yeast
  • 1/2 cup fresh Italian parsley roughly chopped
  • sea salt & black pepper to taste
  • 8 oz angel hair noodle nests vegan

Instructions

  • Bring out your large heavy bottom stock up.
  • Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
  • Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
  • Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
  • Taste the soup and season with sea salt and freshly cracked black pepper.
  • When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them. Serve hot with fresh parsley and cracked black pepper on top.

Notes

Decide how much of the soup you are going to eat at once and only add enough noodles for that occasion to avoid the leftovers soaking up all the broth. I like to divide the broth into 2 or 4 portions and store in glass containers in the refrigerator for the week. When I warm it up I add the noodles to absorb all the flavor while cooking.

Nutrition

Calories: 178kcal | Carbohydrates: 37g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 586mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4559IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 3mg
Noodle Recipes:
Vegan Peanut Noodles

Peanut Noodles

Miso Noodle Soup

Miso Noodle Soup

Vegan Ramen Noodles

Vegan Ramen Noodles

Filed Under: Carrots, Pasta, Plant-Based, Plantricious, Soups & Stews, Vegan Recipes

Keep In Touch

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

Previous Post: « Italian Balsamic Tomatoes Recipe
Next Post: Vegan Pasta Carbonara Recipe »

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

Cabbage Roll Casserole with Brown rice and Vegan Sour Cream

Unstuffed Cabbage Roll Casserole Recipe

Vegan Scallops

Vegan Scallops Recipe

Vegan Bolognese Sauce with Soy Curls and Red Wine

Vegan Bolognese Recipe

Spaghetti Aglio e Olio Recipe (Garlic and Oil Pasta)

Spaghetti Aglio e Olio Recipe  (Garlic and Oil Pasta) 

Copyright © 2021 · Veggie Society