1-Pot Vegetable Noodle Soup
Servings: 4
Sage, thyme, marjoram and a little turmeric turn the broth golden and savory in this vegetable noodle soup, just like classic chicken noodle soup. Carrots, celery and tender fusilli make it hearty, all in one pot in 40 minutes.
Equipment
Ingredients
- 1 yellow onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 1 garlic clove crushed
- 1 tbsp avocado oil
- 6 cup vegetable stock
- 1-2 tsp tamari
- ½ tsp dried marjoram crushed
- ½ tsp ground sage crushed
- ¼ tsp dried thyme crushed
- ½ tsp turmeric, ground
- ⅛ tsp black pepper, ground
- 4 oz pasta fusilli
Instructions
- Heat the avocado oil in a large pot over medium-high heat. Add the onion and celery and cook until lightly browned. Add the garlic and cook, stirring, for 1 minute.
- Add the vegetable stock, carrots, tamari, marjoram, sage, thyme, turmeric and pepper. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 20 minutes.
- Stir in the pasta and return to a boil. Cook until the pasta is tender, about 10 minutes, and serve.
Notes
- Seasoning Swaps: Start with 1 teaspoon tamari and add more at the end, since stock varies in saltiness; homemade vegetable stock is usually milder. An Italian seasoning blend can stand in for the marjoram, sage and thyme.
- Pasta Swaps: Any pasta works, such as small shells, orzo or broken spaghetti; adjust the cooking time to the package. For gluten-free soup, use gluten-free pasta and tamari.
- Slow Cooker Method: Saute the onion, celery and garlic as directed, then add them to a slow cooker with the stock, carrots, tamari and seasonings. Cook on low for 6 to 7 hours or on high for 3 hours, and cook the pasta separately, adding it to bowls when serving.
- Make Ahead: The soup can be made 1 to 2 days ahead and refrigerated. The pasta soaks up broth as it sits, so add a splash of stock when reheating.
Nutrition
Serving: 2cups, Calories: 223kcal, Carbohydrates: 35g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1456mg, Potassium: 308mg, Fiber: 3g, Sugar: 8g, Vitamin A: 6216IU, Vitamin C: 6mg, Calcium: 40mg, Iron: 1mg
