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Vegan Ginger Noodle Soup |Cozy up with a big bowl of this hearty and aromatic Vegan Ginger Noodle Soup, packed with good-for-you vegetables and herbs. Warm, comforting, and ready to serve in under an hour.

Vegan Ginger Noodle Soup

Cozy up with a big bowl of this hearty and aromatic soup, packed with good-for-you vegetables and herbs.
5 from 1 vote
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Course: Soup
Author: Holly

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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