Best Homemade Vegan Vegetable Soup recipe
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Ingredients
- 2 tablespoons grapeseed oil, or to taste 2 potatoes, chopped 3 stalks celery, sliced 3 carrots, sliced, or more to taste ½ large white onion, chopped 8 shiitake mushrooms, sliced, or more to taste ½ bunch Swiss chard, chopped 6 cloves garlic, halved salt and ground black pepper to taste water to cover 2 bay leaves ½ (16 ounce) package fusilli pasta 1 (8 ounce) container extra-firm tofu, cubed 2 tablespoons tamari 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
Nutrition Info
- 214.3 caloriescarbohydrate: 34 gcholesterol: : -fat: 5.5 gfiber: 3.1 gprotein: 8.5 gsaturatedFat: 0.7 gservingSize: -sodium: 327 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Best Homemade Vegan Vegetable Soup
Directions
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Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic, sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil, cook fusilli at a boil until tender yet firm to the bite, about 8 minutes, drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.