Vegan Creamy Vegetable Noodle Soup

This creamy soup is hearty, filling and perfect to warm up with on a chilly evening. Soups are great for simple, cheap, but tasty food. They’re also brilliant to use up stray vegetables that need using

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Yield; 2-4 servings Cook time; 30 minutes

You’ll need;

  1. One tablespoon vegetable oil
  2. Two cloves of garlic, sliced
  3. One brown onion, sliced
  4. Two sticks of celery, sliced
  5. Two carrots, peeled and chopped
  6. Two small potatoes, diced
  7. 500ml hot vegetable stock
  8. 100ml plant based cream
  9. 100ml plant based milk
  10. Herbs; one teaspoon of dried basil, one teaspoon of dried parsley
  11. Two 150g/5oz packs of medium noodles

Method;

  • Heat the oil in a large saucepan over a medium heat. Pop in the garlic and cook for a minute or two
  • Next add the onion and cook for five minutes. Then add the celery and carrots, allow it to cook for another five minutes
  • Then add the potato, stock, and herbs. Cover with a lid and allow it to simmer for 15 minutes, stirring occasionally
  • Once the vegetables are fork tender, it’s ready to blend. I used a handheld blender to blend the soup until completely smooth
  • Finally add the noodles, cream and milk, and give them five minutes or so to heat through. Give them a good stir to distribute them through the soup, then it’s ready to serve

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6 thoughts on “Vegan Creamy Vegetable Noodle Soup

      1. Great thank you – do you think this would work with spaghetti instead of noodles? I’m NSGS so I can only have vermicelli noodles which would not work with this.

        Liked by 1 person

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