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.
5 qt filtered water, 1 yellow onion, 1 parsley root, 1 small celery root, 3 carrots, 2 ribs celery, 3 cloves garlic, 3 leaves bay, 2 mini sweet peppers or 1/2 red bell pepper, 1 roma tomato, 10 sprigs fresh thyme, 2 tsp peppercorns, 1/2 tsp garlic powder, 2 tsp onion powder
Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
1/8 tsp turmeric for color, 4 tbsp nutritional yeast
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.
sea salt & black pepper to taste
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.
sea salt & black pepper to taste, 8 oz angel hair noodle nests, 1/2 cup fresh Italian parsley
Video
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.