Easy Vegan ‘Chicken’ Noodle Soup
PrintIngredients
- 2 Tbsp. olive oil
- 1 block baked tofu
- 2 leeks, white parts only, finely chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 qts. vegetable broth
- 1 tsp. dried thyme
- 1 bay leaf
- 6 oz. rotini pasta
- Salt and pepper, to taste
- Fresh parsley
Instructions
- Coat the bottom of a large pot with 1 tablespoonful of olive oil and place over medium heat. When the oil is hot, add the tofu or “chicken” strips, leeks, celery, carrots, and garlic and sauté for 5 minutes.
- Add the broth, thyme, and bay leaf. Stir, and bring to a simmer. Season with salt and pepper to taste and allow to simmer for about 20 minutes.
- In another pot, cook the pasta according to package directions. Drain and toss with the remaining olive oil. Add the pasta to the soup, sprinkle with the parsley, and enjoy!
