Tasty Homemade Plant-Based Vegetable Soup

Ingredients 0/15

Step 1

Lightly heat some oil in a large pot over medium-high heat. Toss in the potatoes, celery, carrots, and onion, and cook them for a couple of minutes until they start to soften. Next, add the mushrooms and keep stirring for about 3 more minutes, until the onions look translucent. Stir in the chard and garlic, season with a little salt and pepper, and cook just until the chard wilts, which should take around 2 minutes.

Step 2

Pour in enough water to cover the veggies, throw in the bay leaves, and add a bit more salt to taste. Bring everything to a boil, then turn the heat down and let it simmer gently for about 35 minutes.

Step 3

While the soup is simmering, bring a large pot of salted water to a boil and cook the fusilli pasta until it’s tender but still has a little bite—around 8 minutes. Drain the pasta and set it aside.

Step 4

Once the soup has simmered, stir in the tofu, tamari, and bouillon. Let it cook for another 10 minutes or so, until the bouillon has fully dissolved and the flavors meld together. When you’re ready to serve, spoon some of the cooked pasta into each bowl and ladle the hot soup over the top. Enjoy!