Vegan Vegetable-Noodle Soup - Immune Booster
Vegan Vegetable Noodle Soup is loaded flavor and good for you with immune-boosting foods. Onions, garlic, Shiitake mushrooms, red bell peppers, and Kale.
- 1 tbsp vegetable oil
- 2 quarts Vegetable Stock homemade is best. Use low sodium if purchased.
- 1 cup onions fine diced
- 3 cloves minced garlic
- 1 cup celery diced -1/4 to 1/2 inch pieces depending on preference.
- 1 cup red bell peppers chopped 1/4 pieces
- 2 tbsp Umami Powder (Shiitake Mushroom Powder) optional flavor enhancer (very good)
- 2 cups noodles egg free and pre-cooked
- Salt to taste
- ¼ cup kale Finely Diced
To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
Saute the onions, garlic, and celery in the vegetable oil. Saute until the onions are translucent.
To a 6 quart kettle, add the Vegetable Stock, sauteed onions, celery, and garlic. Add the diced red bell peppers and carrots. Simmer for 30 minutes or until the vegetables are tender.
Add the Umami powder, and adjust the salt to taste. Bring to a simmer and simmer for 10 more minutes.
Precook the noodles in boiling water until al-dente,
Put ½ cup of noodles in each serving bowl and add 1 cup of the soup.
Garnish with 2 tsp. finely chopped Kale and serve.
Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find pantry items like the umami powder. (click here also for Umami Powder)
Seriously the Umami Powder (shitake mushroom powder) makes this soup. It is a flavor enhancer and a must have for making Vegan food extra tasty.
If you aren't Vegan substitute the broth with chicken broth and add some cooked diced chicken breast.
Serving: 1.5cups | Calories: 98kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 959mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 26mg | Calcium: 14mg | Iron: 1mg