Vegan Ginger Chicken Noodle Soup
Cozy up with a big bowl of this hearty and aromatic soup that’s packed with good-for-you vegetables and herbs. Warm and comforting, this soup is ready in less than an hour and is especially nice for when you’re feeling under the weather.
Ingredients · Servings 6
- 2 tablespoons olive oil
- ½ cup yellow onions, diced
- 1 cup sliced carrots
- 1 cup celery, sliced
- 1 cup kohlrabi, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh ginger, peeled and grated
- 3 bay leaves
- 8 cups
- vegan chicken broth
- ½ cup white wine
- ¼ cup lemon juice
- 8 ounces
- fusilli noodles
Method
- Into a large pot over medium high heat, add olive oil. When oil is hot, add onions, carrots, celery, and kohlrabi. Cook 5 minutes, stirring frequently, until vegetables are softened.
- Add garlic, salt, pepper, rosemary, thyme, ginger, and bay leaves. Cook 1 minute. Add broth, white wine, and lemon juice. Stir to combine.
- Increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Add fusilli and continue cooking, stirring occasionally for 20 minutes, or until noodles reach al dente consistency. Ladle into soup bowls and serve warm.
What you need:
- 2 tablespoons olive oil
- ½ cup yellow onions, diced
- 1 cup sliced carrots
- 1 cup celery, sliced
- 1 cup kohlrabi, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh ginger, peeled and grated
- 3 bay leaves
- 8 cups vegan chicken broth
- ½ cup white wine
- ¼ cup lemon juice
- 8 ounces fusilli noodles
