One Pot Veggie Noodle Soup

Written by on in Recipes

Last week we had a major snowstorm with 10 inches of snow and quite a bit of ice mixed in as well. While the roads were clear enough by the weekend that I could have gone grocery shopping, I didn’t really feel like venturing out. And I have a freezer and pantry stocked up for just such occasions. So this week’s recipe is made out of all freezer and pantry items that I had on hand.

I was also feeling a little yucky this week. When you’re eating whole food vegan, I found it is very rare to feel this way. But the past week I’ve eaten a bit more added sugars that made me feel less than my best. So I wanted something comforting and super healthy.

I used a variety of frozen veggies along with some canned tomatoes and rice noodles. As usual, this is a versatile recipe. Use whatever you have and whatever you like. For example, I recently found frozen zucchini and carrot spirals or “noodles” so I bought some a few weeks ago and still hadn’t tried them. I thought this soup was a perfect opportunity to use them, but they are totally optional. You could go with fresh carrot and zucchini chopped or shredded, or any other veggies you like!

Check out my other easy soups and stews for more ideas!

One Pot Veggie Noodle Soup
Print

One Pot Veggie Noodle Soup

Course: MainCuisine: Vegan, Oil-FreeDifficulty: Easy
Servings

4-6

servings
Prep time

5

minutes
Cooking time

40

minutes

Easy one pot soup for when you’re feeling under the weather.

Ingredients

  • 1 chopped onion or 1 bag frozen chopped onion (10 or 12 ounces)

  • 12 ounce package frozen carrot spirals, or a couple chopped or shredded carrots

  • 1 to 2 cups chopped potatoes (I had blanched and frozen potatoes in my freezer but you could use fresh)

  • 15 ounce can diced tomatoes

  • 10 ounce package frozen riced cauliflower

  • 1 cup red lentils rinsed

  • Half of a 10 ounce package frozen chopped kale (feel free to use whole bag, I only had half left)

  • 32 ounce box of vegetable broth, plus about 4 cups water

  • 2 teaspoons garlic powder

  • ½ teaspoon onion powder

  • 1 teaspoon dried basil

  • 1 teaspoon dried parsley

  • 1 teaspoon turmeric

  • ½ teaspoon dried thyme

  • ½ teaspoon dried sage

  • ½ teaspoon paprika

  • ½ teaspoon dry mustard

  • 1 bay leaf

  • ½ teaspoon black pepper

  • 2 ounces rice (or whole wheat spaghetti) noodles broken into 1 inch pieces

  • 12 ounce package frozen zucchini spirals, or a couple chopped or shredded zucchini

  • Optional: apple cider vinegar or lemon juice

Directions

  • Add all ingredients through black pepper to a 7 quart dutch oven (keep the zucchini spirals and rice noodles to the side). Feel free to water sauté the onions first, but I just dumped everything in for extra ease.
  • Bring mixture to a boil then reduce heat to a simmer, cover and cook for about 15 minutes, stirring once or twice.
  • Add the rice noodles* and zucchini spirals and bring back up to a boil. Reduce heat, cover and simmer for another 15 minutes.
  • If you like a little acidity to brighten your soup, add a splash of apple cider vinegar or lemon juice. Remove bay leaf and enjoy! Store leftovers in the fridge for up to 4 days.

Notes

  • With any leftovers, the noodles will continue to soak up the liquid. I don’t mind this, I’d rather use one pot and be done with it. But if you don’t want your noodles to get mushy, you can cook them separately and add them one serving at a time.