Quick and Easy Vegan Noodle Soup recipe

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Ingredients

1 tablespoon sunflower seed oil
1 leek, halved and cut into 1/4-inch pieces
2 cloves garlic, crushed
1 (12 ounce) package frozen stir fry vegetable blend
4 cups water
2 tablespoons dark soy sauce, or more to taste
2 cubes vegetable bouillon
1 teaspoon salt, or to taste
1 (12 ounce) package egg-free noodles

Nutrition Info

339.4 calories
carbohydrate: 63.6 g
cholesterol: : -
fat: 5.1 g
fiber: 3.9 g
protein: 9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1598.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables, cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt, bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.

Recipe Yield

4 servings

Recipe Note

This is a really tasty, warming, and substantial soup which works well as an alternative to chicken noodle soup. It's suitable for vegetarians and vegans. It can be halved or doubled to make as much as you need, and quantities can be tweaked without much detriment to the flavor. You can get eggless noodles in most Asian specialty supermarkets.

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