Vegan Creamy Vegetable Noodle Soup

Ingredients:

• Vegetables:
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup potatoes, diced
  • 1 cup zucchini, diced
  • 1 cup broccoli florets
  • 1 cup spinach leaves
• Soup Base:
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk (or any plant-based milk)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
• Noodles:
  • 200 grams (about 7 oz) rice noodles or any other vegan noodles of your choice
• Thickening Agent:
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions:

1. Prepare the Vegetables:
   • Wash and dice all the vegetables as per the ingredient list.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables start to soften, about 5-7 minutes.
3. Add the Broth and Seasonings:
   • Pour in the vegetable broth, coconut milk, nutritional yeast, soy sauce, thyme, and basil. Stir to combine.
   • Add the potatoes and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
4. Add Remaining Vegetables and Noodles:
   • Add the zucchini, broccoli, and rice noodles to the pot. Continue to simmer until the noodles and vegetables are cooked, about 5-7 minutes.
5. Thicken the Soup:
   • Mix the cornstarch and water in a small bowl to create a slurry.
   • Slowly pour the slurry into the soup while stirring constantly. The soup will begin to thicken.
6. Final Touches:
   • Add the spinach leaves and stir until they are wilted.
   • Season the soup with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls and serve hot. Enjoy your creamy vegan vegetable noodle soup!