A hearty vegetable noodle soup that is loaded with veggies, full of flavor, and made in a one pot! It’s perfect for…
The post One-Pot Vegetable Noodle Soup appeared first on Sweet Simple Vegan.
A hearty vegetable noodle soup that is loaded with veggies, full of flavor, and made in a one pot! It’s perfect for cold winter days and can be made in a large batch to enjoy throughout the week.
With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle soup. Not only is it easy to make, but it is ready in 30 minutes and requires just one pot.
We know how important it is to eat well with a busy schedule, and with so many people transitioning to a vegan lifestyle or a plant-based diet for the new year, we thought it was important to provide you with easy-to-make, delicious recipes, to have on hand.
We love making soups in the winter time. There is something so comforting about enjoying a big ol’ bowl of hot soup, I am sure we can’t be alone here.
Thankfully, we’ve created some delicious soups over the years. Below you can find a few of our favorites:
- Lentil & Split Pea Soup
- Easy Vegan Broccoli Cheddar Soup (10-Ingredients)
- Potato Leek Soup (Vegan + 8-Ingredients)
- Vegan Miso Soup (5-Ingredients + 15 Minutes)
- Easy Vegan Tortilla Soup (Gluten-free + 30 Minutes)
- Easy White Bean and Escarole Soup (8-Ingredients & Oil-free)
We hope you have a soup-er day and love this recipe and the others we shared, as much as we do! If you are looking for more one-pot 30 minute meals, we recently added a creamy Mushroom Stroganoff and Mushroom & Lentil Bolognese to the blog, if you want to check them out.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Learn how to make this hearty vegetable noodle soup with ease and just one pot and 30 minutes of your time.
Ingredients
- 1/2 medium onion, finely diced
- 3 garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 lbs. russet or yukon gold potato, diced
- 3 medium carrots, sliced into rounds
- 2 ribs celery, chopped
- 1 (15 oz.) can cooked brown lentils, drained and rinsed
- 3 sprigs of fresh thyme
- 2 bay leaves
- 8 oz. rotini pasta
- 10 cups vegetable broth (homemade or store-bought)
- 5 oz. kale, roughly chopped
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, add in 2 tablespoons of vegetable broth. Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth, 2 tablespoons at a time, as needed to prevent burning.
- Add in the carrots and celery, and cook for 3 minutes more.
- Add in lentils, thyme, bay leaves, pasta, and vegetable broth. Mix everything together until uniform. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer cover the pot. Allow it to cook for 8-12 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.
- Allow the soup to cool for about 10 minutes. Remove the thyme stems and bay leaves.
- Season with salt and pepper to taste. Serve with toasted bread or crackers of your choice. Enjoy!
Notes
- Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
- This soup will thicken as it sits, so can add more vegetable broth as desired.
Keywords: Vegan, Oil-Free, Entree, Soup, Vegetable, Noodle, Stovetop
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
The post One-Pot Vegetable Noodle Soup appeared first on Sweet Simple Vegan.
