Healthy Vegan Chicken Noodle Soup
Satisfy those chicken noodle soup cravings with this healthy plant-based version. It'll warm you up instantly!
Ingredients
- 1 tablespoon olive oil
- 2 carrots diced
- 2 celery stalks diced
- ½ onion finely diced
- 2 large garlic cloves crushed
- 1 teaspoon dry thyme
- 1 teaspoon dry sage
- 1 teaspoon dry marjoram
- 1 teaspoon dry parsley
- ¼ teaspoon turmeric powder
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 1 teaspoon sea salt see notes
- Black pepper
- 5 cups water 1250ml
- 200 grams organic firm tofu cubed
- 1 cup dry noodles
- 2 tablespoons nutritional yeast
Instructions
- In a large pot on medium heat, soften the onion, the garlic and the veggies in a tablespoon of olive oil, about 5 minutes. Add the herbs and mix well.
- Add the water, bay leaf, salt and pepper. Bring to a boil.
- Add the noodles and the tofu, lower heat and simmer covered until the noodles are cookedd (follow the cooking time on the package).
- Once the noodles are cooked, turn off the heat, add the yeast and mix well. Taste and adjust if necessary.
- Divide into four bowls. Serve with a drizzle of olive oil, a pinch of salt, freshly cracked pepper and a lemon wedge.
Notes
If you have salted herbs, add a teaspoon and reduce the salt accordingly.
You could also replace the dried herbs with a tablespoon or two of poultry seasoning.
I usually try to avoid oil, but since traditional chicken soup is fairly high in fat, I found it necessary to add some oil to the soup for a better result.
You could also replace the dried herbs with a tablespoon or two of poultry seasoning.
I usually try to avoid oil, but since traditional chicken soup is fairly high in fat, I found it necessary to add some oil to the soup for a better result.
Nutrition
Calories: 239kcalCarbohydrates: 34gProtein: 11gFat: 7gSaturated Fat: 1gSodium: 624mgPotassium: 271mgFiber: 4gSugar: 3gVitamin A: 5095IUVitamin C: 3mgCalcium: 95mgIron: 1mg
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