food : veggie soup
My family loves this basic veggie soup. It is hearty/filling and is great with a sandwich for lunch.
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| ~1.5 | Cup | Sliced carrots (around 4 carrots) |
| ~1.5 | Cup | Sliced celery (around 4 stalks) |
| ~1 | Cup | Diced onion |
| 3 | Garlic cloves, minced | |
| 1 | Potato, peeled and cubed | |
| 8-10 | Cup | Water |
| 2 | Vegan bouillon cubes | |
| 1 | tsp | Dried thyme |
| 1 | tsp | Salt (or to taste) |
| 2 | Tbsp | Nutritional yeast |
| 2 | Cup | Noodles/pasta of choice |
Instructions
- Add water to a large pot and bring to a boil
- Add the bouillon cubes and whisk to disolve
- Add thyme, salt, nutritional yeast; stir
- Add all ingredients except the noodles
- Turn heat down, cover, and simmer for 10 minutes
- Taste and add more salt if needed
- Add noodles/pasta and bring to a boil; cook according to pasta package directions
- Add water if you want it more soupy
- Optionally add a squeeze of lemon or some fresh ground black pepper
Notes
- Bouillon cubes vary in flavor and sodium content. You may need to adjust the amount of bouillon.
- You can mix up the veggies, both in content and quantity. White beans are a good addition if you are wanting a heartier soup.