Creamy Vegetable Noodle Soup-7

Creamy Vegetable Noodle Soup + Meatless Monday Cookbook Review

 

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This Creamy Vegetable Noodle Soup is dairy free and can be made gluten free. It is a delicious recipe from the new Meatless Monday cookbook. If you are looking to adopt more plant based foods into your lifestyle this year or next, this cookbook is a great addition you need to add to your recipe collection!

Buy the cookbook on Amazon.

What is Meatless Monday?

As Jenn explains in the cookbook, Meatless Monday is a global initiative that promotes eating less meat and increasing our consumption of fruits, vegetables and whole grains. It is a great approach for those who are veg curious as it encourages going meatless for a day, a week or a month! It is a very approachable way to eating vegan.

In the cookbook, Jenn, goes over some great tips on how you can start your own Meatless Monday and provides insight into how to stock your kitchen to accommodate your new eat more plants mission. She even includes tips on how you can get your kids involved in the kitchen and encourage them to eat more veggies.

I love that this cookbook makes eating plant based so approachable! With so many great recipes to choose from plant curious cooks should have no problem finding a recipe or two (or a dozen) to feed their families. These recipes have been bookmarked for me to include on a plant based menu plan soon:

  • Skillet Chickpea Chilaquiles
  • BBQ Chickpea Veggies Bowls
  • Berry Quinoa Salad
  • Thai Sweet Potato Curry

How to Make Creamy Vegetable Noodle Soup

I wanted to share this Creamy Vegetable Noodle Soup with you as in my part of the country we are approaching winter and that means soup season! This soup sounded so warm and cozy and perfect to enjoy during freezing, snowy weather.

I also have been looking for a vegan soup that reminded me of ‘chicken’ noodle soup but was plant based. This soup is a cross between ‘chicken’ noodle and ‘chicken’ pot pie! It is savory, thick and creamy.

I love that this recipe is not cashew cream based or coconut milk – that makes it super easy to just use whatever non dairy unsweetened milk you have in your fridge. The recipe also calls for soup staples such as onion, celery, carrots and vegetable broth. I love that it adds red pepper for a bright spot of color in the soup!

Savory spices add vibrant taste and honestly had me licking my bowl clean! My kids loved the small ditalini pasta and I kept a small portion separate for myself and used gluten free chickpea noodles. We served this with a fresh green salad similiar to our spa Beet, avocado and pistachio salad.

The only regret I have is not doubling the soup to have some on hand for leftovers or to freeze for dinner on a busy night. The next time I make this, I will be making extra.

Grab this cookbook for yourself or buy one as a gift for a friend!

Creamy Vegetable Noodle Soup + Meatless Monday Cookbook Review

Recipe by Jenn Sebestyen. Reprinted with permission from author and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.Course: SoupsCuisine: AmericanDifficulty: Easy

Creamy vegetable noodle soup is dairy free and is savory and comforting! Perfect to enjoy on a cold night.

Ingredients

  • 2 tablespoons (28 ml) olive oil*

  • 1 yellow onion, diced

  • 3 carrots, peeled and diced

  • 2 ribs celery, diced

  • 1 red bell pepper, seeded and diced

  • 1 tablespoon (1 g) dried parsley

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme


  • ½ teaspoon dried dill

  • 1¼ teaspoons salt, or to taste

  • ¼ cup (32 g) all-purpose flour**

  • 2 cups (475 ml) unsweetened almond milk or milk of choice, divided

  • 4 cups (946 ml) low-sodium vegetable broth

  • 2 tablespoons (8 g) nutritional yeast (optional)

  • 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)

Directions

  • Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
  • Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
  • Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
  • Taste and adjust seasoning, if necessary.

Notes

  • *I omitted the oil and water sautéed
  • **I used gluten free all purpose flour

One Comment

  1. Thank you for the wonderful review, Sarah! I’m so glad you love the soup. It’s one of our faves, too!

     

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