Vegan No Chicken Noodle Soup

Vegan No Chicken Noodle Soup


2 Tbsp Vegan Butter

4 Celery Stalks

4 Carrots

1 Yellow Onion

1/4 Cup fresh parsley

3 Cloves Garlic, minced

1 Bay leaf

2.5 tsp salt

1/4 tsp black pepper

1/2 tsp rosemary

1/2 tsp thyme

12 Cups water

12 tsp Better than bullion No Chicken base

16 oz Bag Fusilli Pasta

14oz Block Extra firm tofu


Prepare vegetables: Slice carrots and celery into small pieces. Dice yellow onion.

Melt vegan butter in a large stockpot over medium heat. Add onion, carrots and celery. Cook, stirring, until tender, about 5 minutes. Stir in minced garlic cook for about 1 minute.

Add seasonings (salt, black pepper, rosemary, and thyme) stir to combine vegetables with seasoning. Add parsley and bay leaf. Stir to combine.

In a separate bowl mix together the water and No Chicken base. Pour this in the stock pan with the vegetables.

Add the pasta noodles, cover, and bring to a boil. Simmer for 20-30 minutes or until noodles are tender

While this cook. Remove the block of tofu from its packaging. Use a clean paper towel to pat the tofu dry, then slice the tofu into small cubes.

Once the pasta is cooked to desire texture, add the tofu. Stir to combine everything, cook for additional 2-3 minutes.

Serve with your favorite soup crackers.

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