When the weather is cold and grey, there is no better meal than a big bowl of hot soup. One of my favourites growing up was chicken noodle soup but since I don’t eat meat anymore I wanted to find a recipe that had similar flavours and ingredients,f but without the chicken. I found this vegetable noodle soup that is packed with protein and nutrients, and is easy to adapt based off what’s available in the fridge and pantry. This soup has a yummy light, tomato base with beans, noodles and all the veggies you could think of. It stores well and can be easily frozen to be enjoyed later on. 

I love cooking soups and curries as they are so easily adaptable and don’t make too much of a mess! This one pot soup includes:

  • 1 small or 1/2 of a large yellow onion, diced
  • 2 tbs oil
  • 2 large carrots, diced
  • 2 celery stocks, diced
  • 2 medium yellow potatoes, diced
  • 2 large garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 2 cups of veggie broth
  • 1 can of diced or whole peeled tomatoes with juices
  • 2 cups noodles of your choice
  • 3 cups water
  • 1 can cannelloni beans or other beans, rinsed
  • 1 cup mushrooms, diced
  • 2 large handfuls of kale, chopped

To start, wash and chop all the veggies so prepped and ready to go. Add the oil into the pot over medium heat, followed by the onion and garlic. Once fragrant, add the carrots, celery and potatoes and let simmer for a few minutes, then add the thyme, oregano and salt. Once the veggies begin to stick, pour in the 2 cups of veggie broth and stir. Once the broth starts to simmer, add the tomatoes, noodles and water. Stir and put the timer on for noodles (about 10-12 mins). Once the timer goes, add in the beans and mushrooms and let cook for another 5 mins. Check with a fork to see if the potatoes are tender and continue to let the soup simmer until they are. Lastly, add in the kale and cook until it is just wilted (about 2 mins). Remove pot from the heat and let sit for 10 mins. Can be garnished with fresh parsley and a squeeze of lemon. Enjoy!

This recipe was adapted from the Vegan 8’s ‘Classic Vegan Chicken Noodle Soup’ recipe.