Soup season is upon us, friends!
Time to light a fire and cozy up with a big bowl of this hearty and aromatic Vegan Ginger Noodle Soup, packed with good-for-you fresh vegetables and herbs.
Warm and comforting, this satisfying soup is ready to serve in under an hour and is especially nice for those days when you’re feeling under the weather.
Ingredients for Vegan Ginger Noodle Soup:
- olive oil
- yellow onions
- carrots
- celery
- kohlrabi – rutabaga would also work well
- garlic
- sea salt
- ground black pepper
- fresh rosemary
- fresh thyme
- fresh ginger
- bay leaves
- vegan chicken broth – I use Better Than Bouillon’s No Chicken Base
- white wine
- lemon juice
- fusilli noodles – or any medium size pasta shape
How to make Vegan Ginger Noodle Soup:
Into a large pot over medium high heat, add olive oil. When oil is hot, add onions, carrots, celery, and kohlrabi. Cook 5 minutes, stirring frequently, until vegetables are softened.
Add garlic, salt, pepper, rosemary, thyme, ginger, and bay leaves. Cook 1 minute. Pour in broth, white wine, and lemon juice. Stir to combine.
Increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Add fusilli pasta and continue cooking, stirring occasionally for 20 minutes, or until noodles reach al dente consistency.
Ladle into soup bowls and serve warm.
Cheers!
More soups to warm you up on a cold day:
Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms – A kicked-up version of ramen soup, packed with fresh veggies and ginger.
Hearty Vegetable and Orzo Soup – This family favorite is ready to serve in 30 minutes or less!
Chickpea and Pasta Soup with Spinach – The secret ingredient and the key to greatness with this soup is the homemade vegetable broth.
Vegan Tortellini & Spinach en Brodo – A warm, comforting, classic Italian soup.
Ingredients
- 2 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 cup carrots, thin sliced
- 1 cup celery, thin sliced
- 1 cup kohlrabi, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh ginger, peeled and grated
- 3 bay leaves
- 8 cups vegan chicken broth
- 1/2 cup white wine
- 1/4 cup lemon juice
- 8 ounces fusilli noodles
Instructions
- Into a large pot over medium high heat, add olive oil. When oil is hot, add onions, carrots, celery, and kohlrabi. Cook 5 minutes, stirring frequently, until vegetables are softened.
- Add garlic, salt, pepper, rosemary, thyme, ginger, and bay leaves. Cook 1 minute. Add broth, white wine, and lemon juice. Stir to combine.
- Increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Add fusilli and continue cooking, stirring occasionally for 20 minutes, or until noodles reach al dente consistency.
- Ladle into soup bowls and serve warm.
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