Homestyle Noodle Soup Vegan Vegetarian
Cozy up with a bowl of Homestyle Noodle Soup, a vegan and vegetarian delight that's packed with rich, hearty flavors and wholesome ingredients. This soothing soup combines tender wide noodles, vibrant vegetables like carrots, celery, and mushrooms, and a perfectly seasoned vegetable broth infused with hints of thyme, oregano, and fresh lemon juice. Baby spinach adds a nourishing touch, while fresh parsley brightens every bite. Ready in just 40 minutes, this comforting recipe is ideal for a quick and satisfying meal that’s both plant-based and packed with flavor. Perfect for chilly evenings or when you’re craving an easy, homestyle classic!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 medium (peeled and sliced) Carrots
- 2 sliced Celery stalks
- 1 cup (sliced) Mushrooms
- 6 cups Vegetable broth
- 2 tablespoons Soy sauce or tamari
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 8 ounces Wide noodles (egg-free if vegan)
- 2 cups Baby spinach
- 2 tablespoons (chopped) Fresh parsley
- to taste Salt
- to taste Black pepper
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced carrots, celery, and mushrooms to the pot, stirring occasionally. Cook for 5-6 minutes until the vegetables begin to soften.
Pour in the vegetable broth and add the soy sauce or tamari, dried thyme, dried oregano, and the bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes.
While the soup is simmering, cook the noodles in a separate pot according to the package instructions. Drain and set aside.
Once the vegetables are tender, remove the bay leaf from the soup.
Add the cooked noodles to the soup and stir to combine.
Toss in the baby spinach, allowing it to wilt for about 1-2 minutes.
Stir in the freshly chopped parsley and lemon juice.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and serve warm for a comforting meal.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8492 mg | 369% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 47.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5527 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
