Vegan Ginger Chicken Noodle Soup
You can’t beat a big bowl of hot soup on a cool day.
October 5, 2024
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.
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
What you do:
- 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.
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