Indulge in the heartwarming comfort of a bowl of Vegan  Creamy  Vegetable Noodle Soup, a delightful blend of wholesome ingredients that transforms a simple meal into a cozy culinary experience. The soup begins with a sauté of onions, carrots, and celery, creating a flavorful base enriched with aromatic garlic, thyme, rosemary, and oregano. As the vegetable symphony simmers in a nourishing vegetable broth, a velvety concoction of soaked cashews and almond milk awaits its turn to impart a creamy texture that beautifully unites the diverse flavors.

The addition of whole wheat or gluten-free noodles brings substance to the soup, offering a satisfying bite in every spoonful. Vibrant broccoli florets and nutrient-packed spinach or kale join the mix, adding color, texture, and a wealth of vitamins. The finishing touch, a squeeze of lemon juice, elevates the soup with a refreshing zest, balancing the richness of the creamy broth.

Garnished with fresh parsley, this Vegan Creamy Vegetable Noodle Soup not only satisfies the palate but also nourishes the soul. It’s a celebration of plant-based goodness, a comforting hug in a bowl, inviting you to savor each spoonful and embrace the wholesome essence of this delightful creation. Whether you’re a committed vegan or simply seeking a nourishing meal, this soup promises a symphony of flavors that will leave you craving another bowl.

Vegan Creamy Vegetable Noodle Soup

Ingredients:

  • 8 oz (about 227g) vegan noodles (such as rice noodles or wheat-based alternatives)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14 oz) full-fat coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Cook the vegan noodles according to the package instructions. Drain and set aside.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
  3. Pour in the vegetable broth and bring the mixture to a simmer.
  4. Add broccoli, cauliflower, green beans, and corn to the pot. Simmer for about 10-15 minutes or until the vegetables are tender.
  5. Stir in the coconut milk, dried thyme, dried oregano, salt, and pepper. Continue to simmer for an additional 5-10 minutes.
  6. Add the cooked vegan noodles to the soup and stir to combine.
  7. Adjust the seasoning if needed.
  8. Serve hot, garnished with fresh parsley if desired.
  9. Enjoy your Vegan Creamy Vegetable Noodle Soup!

Nutritional Information (approximate per serving, assuming 4 servings):

  • Calories: Approximately 400
  • Protein: 10g
  • Carbohydrates: 45g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Fat: 22g
  • Saturated Fat: 17g
  • Cholesterol: 0mg
  • Sodium: 1200mg

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used. Adjust the ingredients to meet your dietary preferences and needs.