Ingredients
Recipe by: WFPB Me
__Onion, 1/4 of a big one or 1/2 of medium sized, chopped small
__Celery, 3 stalks, chopped small
__Carrots, 2-3 large or 2-3 handfuls of baby carrots, chopped small
__Tomatoes, 3-4 medium sized or 2-4 handfuls of small ones, chopped small
__Garlic, 3-6 cloves chopped small
__Broccoli Stems, 2-3 stalks, chopped small
__Kale or any darky leafy green, 3-5 leaves removed from stalks
__Plant milk of your choice, about 1/2 cup (I use oat milk)
__Vegetable broth or seasoned water, about 6 cups
__Garlic powder, medium layer
__Nutritional Yeast, medium layer
__Rosemary, medium layer
__Thyme, medium layer
__Oregano, medium layer
__Bay Leaf, 2 (optional and be sure to remove before eating)
__Black Pepper, light layer
__Salt, to taste, at end
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Add chopped veggies to pot on medium heat
Step 2
Add a few splashes of water & let simmer for 2-4 mins with lid on
Step 3
Add spices & broth. Stir
Step 4
Wait for the pot to lightly simmer/boil with the lid on
Step 5
Once simmering, add kale & plant milk and let simmer with lid on for at least 30 mins. Stir often
Step 6
Boil a pot of water and cook pasta noodles
Step 7
When pasta is finished, drain the water from the noodles then put them into the soup
Step 8
Turn down heat and let cook/sit together for at leat 10 minutes
Step 9
When its finished, add salt
Step 10
Taste check & Enjoy!