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Nutrition info - Recipes

Vegan Soup

Once the soup is made, it can be stored in your refrigerator and used a base in other recipes instead of water.


Vegan Soup

Ingredients

For 2 people

  • 8 cup(s) vegetable stock
  • 9 ounce(s) noodles, fresh or frozen
  • 8 ounce(s) frozen mixed vegetables
  • 1 small zucchini, cut chunky
  • 1 small yellow squash, cut chunky
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper, to taste
  • 1 medium sweet potato, peeled; Basic Vegetable Stock
  • 10 celery stalks (1 bunch); Basic Vegetable Stock
  • 16 ounce(s) carrots, unpeeled; Basic Vegetable Stock
  • 1 large onion; Basic Vegetable Stock
  • 1 acorn squash, peeled; Basic Vegetable Stock
  • 1 large apple, peeled;Basic Vegetable Stock
  • 1 medium pear, peeled; Basic Vegetable Stock
  • 6 tablespoon(s) tomato paste; Basic Vegetable Stock
  • 1 small zucchini, unpeeled; Basic Vegetable Stock
  • 1 small yellow squash, unpeeled;Basic Vegetable Stock
  • 1 medium turnip, peeled; Basic Vegetable Stock
  • 1 medium corncob; Basic Vegetable Stock
  • 1 sage, to taste; Basic Vegetable Stock
  • 1 Thyme, to taste; Basic Vegetable Stock
  • 1 Salt, to taste; Basic Vegetable Stock

Directions

For the basic vegetable stock: cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy. Allow cooking, strain vegetables through cheesecloth retaining the broth. Bring the stock to a boil; add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.
Ready in 1 hour

Nutrition facts

  • Kcal: 1090.78 kcal
  • Fibers (g): 47.21g
  • Sodium (mg): 4723.91mg
  • Carbs: 226.72g
  • Fat: 10.41g
  • Saturated fat (g): 1.89g
  • Proteins: 29.76g