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Ingredients 0/13
Why You'll Love Making This
This soup is comforting and hearty without using any animal products. It’s perfect for anyone looking for a plant-based alternative that still delivers classic flavors. Plus, it’s easy to make and great for chilly days.
Helpful Chef Tips
- Use vegetable broth for a rich, savory base.
- Add fresh herbs like thyme or parsley for extra flavor.
- Cook the noodles separately to prevent them from getting mushy in the soup.
- Add fresh herbs like thyme or parsley for extra flavor.
- Cook the noodles separately to prevent them from getting mushy in the soup.
Directions
Start by sautéing the carrots, celery, onion, leek, and shallot in a large soup pot over medium-high heat. Cook everything until the onion becomes translucent and the carrots start to soften, which usually takes about 7 to 10 minutes. Next, pour the broth into the pot and bring it up to a rolling boil. Stir in the bouillon until it’s fully dissolved, then lower the heat to let it simmer gently. Toss in the parsley, bay leaves, thyme, and season with salt and pepper. Let it cook for another 10 minutes or so, until the carrots are tender. Finally, add the pasta and seitan, and keep cooking until the pasta is just tender but still has a little bite—about 7 to 10 more minutes.
Simple Serving Suggestions
Serve this soup hot with a side of crusty bread or a fresh green salad. It also pairs well with a light sandwich for a complete meal. Garnish with fresh herbs or a squeeze of lemon for a bright finish.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. You can also freeze the soup, but it’s best to keep the noodles separate and add them when reheating.
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