I am a soup fanatic. It’s basically an entire life source for me. I just love, love, love soups of all kinds, colors, and varieties. As winter settles in DC, the weather is turning more gray and dreary. It’s the perfect kind of weather for curling up on the sofa under a blanket while sipping on warm soup.
The challenge with vegan and vegetarian soups in finding a mix that’s hearty but soothing. I can only do so many bean variations, if you know what I mean! My mom makes a should-be-famous chicken noodle soup that unquestionably is good for the soul. I have so many happy memories associated with a big bowl of that soup, and while I don’t miss most foods in lou of being a vegetarian, I definitely miss a good old fashioned bowl of my mama’s chicken (noooo!) noodle (gluten! Save us, sweet baby Jesus! Kidding! But seriously) soup. So, after chatting on the phone with my mother, I took the heart of the ingerdients and reworked it several times till I came up with a soup that warms both the heart and the body on chilly days. And my mother said (for serious, she did) the absolute most important ingredient is love. Well, of course it is. So let’s get to it!
There are a fair amount of ingredients but don’t panic! It’s a quick and easy one pot wonder soup. I am so serious. Throw in and GO do your thing, and you’ll have this soup done in no time! Well, other than the time it takes to cook, but my point remains valid!
I like to use Thai rice noodles (I get the ramen style because apparently, I haven’t grown up yet and love twirling the noodles on my fork. Hashtag: noshame my friends, no shame.). You can use other gluten free, but these hold up beautifully when cooked and you can reheat without problems. Other kinds tend to break down and get mushy.
8 cups vegetable broth or organic chicken broth (more if you prefer broth-dominant soups)
1/2 cup nutritional yeast
2 tablespoons Celtic salt (or to taste)
2 tablespoons onion flakes (can substitute 1 tablespoon onion powder)
1 1/2 teaspoons garlic powder
1/2 teaspoon dried sage
1/4 teaspoon turmeric (optional, but a great health benefit and adds vibrant color!)
3/4 teaspoon dried thyme
1/4 teaspoon wasabi powder (optional)*
1/8 teaspoon ground ginger
1 tablespoon coconut palm sugar or Stevia
Full confession, these are approximates, because I always season by sight and taste. I just recommend tasting as you go, but these standard measurements should work.
4 nests Thai rice noodles cut into smaller pieces
1 cup shredded carrots (from about 2 medium carrots)
Handful of cilantro
4 cups of kale
1 cup squash (optional)
1 cup red cabbage (optional)
1 cup shredded carrots
4 teaspoons gluten free soy sauce
2 tablespoons gluten free miso paste (Please make sure your brand is 100% GF if you have an allergy)
1/4 cup chopped chives
1/4 chopped scallions or green onions
Mix all the seasonings with broth, then add the rest of the ingredients. You literally throw that massive ingredient list in a tall stock pot and set to med-high and go do your thing. It takes about a full hour to cook, but I also like to let it simmer for a while after to really soak up the flavors. Other than the occasional stir, this soup cooks itself. I use that time to food prep and clean the kitchen, because I can multi-task like nobody’s business (and a person with severe ADHD!)
I do like to add the carrots and cabbage towards the end so they’re more lightly cooked, but this is a person to person preference.