Vegetable Noodle Soup (GF)

This is my favourite soup to have when I am feeling run down and want something easy to make. This vegetable noodle soup is loaded with vital nutrients that not only aid digestion but boost your immune system. Making it the ideal soup when you are recovering from illness.

The health benefits of garlic are well renowned, especially when it comes to dealing with colds and flu. Not only does garlic add an amazing flavour to your food it is also a natural antibiotic and has been used in medicine for thousands of years! For this reason I tend to load up on extra garlic if I am under the weather.

I prefer to slow cook the vegetables to get the most flavour out of them and to create a rich tasting broth. I generally slow cook them for up to one hour on a low heat then add the noodles in 5 minutes before serving.

Vegetable Noodle soup

Servings 4
Author Homemade Vegan

Ingredients

  • 4 Garlic cloves
  • 1 Onion
  • 1 Leek
  • 1 stick Celery
  • 1/2 Small cauliflower
  • 4 Broccoli florets (chopped)
  • 1 Carrot
  • 50 g Mushrooms
  • 50g sweetcorn
  • 1 tbsp mixed dry herbs
  • 1 Bay leaf opt
  • 1 1/2 Litres Vegetable stock
  • 25 g Vermacelli Rice Noodles

Instructions

  1. Chop all the veg into chunky sizes that suit your preference.

  2. On a low heat add 1-2 tbs of Olive oil or vegan butter to a large saucepan. 

  3. Add Onion, garlic and leek and sauté for 2-3 mins. 

  4. Add the remaining veg and fry for a further 5 mins stirring frequently. 

  5. Add the vegetable stock, bay leaf, sweetcorn and mixed herbs. Cover and simmer for up to 1 hour. Alternatively you can increase the heat and cook the vegetables within 15 mins.

  6. When vegetables are cooked add the vermicelli rice noodles. Break them up if you want smaller noodles. Cook for a further 5 mins then its ready to serve. 

Recipe Notes

Keep stored in the fridge in an airtight container up to 3 days. 

Vegan Cream of Leek and Potato Soup

Soups have always been one of my favourite meals to have. Especially Leek and potato soup! This is just like winter in a bowl for me and takes me way back to my childhood. Most likely why, this has always been a comfort food of mine.

Safe to say that has not changed since becoming Vegan. Normally the recipe I would use would contain animal products but once you get into the swing of things its not hard to replace the ingredients you once used to use in your favourite foods.

Not only is this soup really comforting, it’s delicious too! This is the one soup I know I can always make and a second helping is always requested. So make sure you make enough!

Vegan Cream of Leek and Potato Soup

Course Soup
Keyword soup, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 medium Onion
  • 3 Garlic Cloves
  • 2 medium Leeks
  • 1 tbsp Vegan Butter
  • 1 Litre Vegan stock
  • 3-4 medium White potatoes
  • 100 ml Plant based milk or cream
  • 1 tbs mixed herbs

Instructions

  1. Melt vegan butter in a large saucepan on a low heat.

  2. Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.

  3. Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes. 

  4. Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.

  5. Cook on a low heat for around 15-20 mins until the potatoes are soft.

  6. When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve. 

Recipe Notes

Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months