Vegan Veggie Noodle Soup
Ingredients
- Noodles (about 5 ounces)
- Olive oil or veggie broth for sautéing
- 1 yellow onion, diced
- 2 large carrots, sliced into 1/2-inch coins
- 4 yukon gold potatoes, chopped into 1/2-inch pieces
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, minced
- Dash of salt and black pepper
- 3 cups vegetable broth plus more for cooking
- 2 cups frozen green peas
- 2 cups frozen corn kernels
- 2 cups oat or other unsweetened non-dairy milk
- 2 tablespoons mellow miso dissolved in 3 tablespoons water
- 1 teaspoon sriracha (optional)
- Chopped fresh parsley, for garnish
Preparation
Cook about one third of the noodle package (about 5 ounces) and set aside.
Heat a little oil or broth in a large saucepan over medium-high heat and cook the onion and carrots for about 5 minutes, or until the onion is translucent.
Add the potatoes, thyme, garlic, salt, and black pepper and cook for about 1 minute more, or until fragrant.
Stir in the vegetable broth and bring the liquid to a boil, then reduce the heat and simmer with the lid on for about 20 minutes, or until the potatoes are fork tender.
Optional: Use an immersion blender to blend about half of the broth and potatoes, or transfer half to a blender and blend until smooth.
Return to the saucepan and heat over medium-low heat.
Stir in the peas, corn, non-dairy milk, and dissolved miso, and add sriracha to taste.
Simmer for about 3 minutes, or until warmed through, adding more broth as needed.
Add the desired amount of cooked noodles, season with salt and black pepper, and garnish with parsley.
