in Soup Recipes

Vegetable noodle soup with garnish

updated

Spread the love

Ingredients for 2 servings:

  • 400 g vegetables (carrots, leeks)
  • 2 tbsp tomato paste
  • 500 ml vegetable stock
  • 30 g pasta (shell pasta)
  • 25 g tofu (soy cubes)
  • Soy sauce
  • pepper
  • Herbs (Herbs of Provence)
  • e.g. soy milk (soy drink)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Minestrone-like, vegan and low in calories

Peel the vegetables and cut into small cubes. Bring to a boil in the broth and add 2 tablespoons of tomato paste. After 3-4 minutes, add the noodle shells and soy cubes and continue cooking for the noodles’ cooking time. Season to taste with soy sauce, pepper, and spices. Add soy milk before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fat-free celery, chestnut, and chickpea soup – KFZ diet

Red wine cake with pears