VeganMoFo Day Three: Vegan Chick'n Noodle Soup

My mom made a beautiful salad with lunch today and I just had to take a picture. I've caught the cold that everyone in my area seems to have right now, so I made some chick'n noodle soup to help my sore throat. It was fantastic, as always. You could probably add some seitan or baked tofu to this to add some actual protein but I didn't feel like it today. This soup also tastes great with a handful of chopped shiitake mushrooms in it!

Vegan Chick'n Noodle Soup

• 1 to 2 tbsp olive oil
• 1 onion, chopped
• 5 cups vegetable broth, vegan chicken broth, or water
• 3 to 5 tbsp nutritional yeast (adjust as you like)
• 1 stalk of celery, chopped
• 1 carrot, chopped
• 1/3 cup small noodles, such as alphabet or Filini noodles
• 2 cloves garlic, minced
• 1/4 tsp celery salt
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp sage
• 1/2 tsp, thyme 
• salt and pepper, to taste

1) Heat oil in a medium-sized pot. Add onions and cook until soft. Remove onions and set aside.

2) Add broth to pot. Stir in nutritional yeast, celery salt, bay leaf, turmeric, sage, thyme, salt, and pepper until dissolved. Add cooked onions, carrot, celery, and garlic. Bring broth to boil.

3) When the broth starts boiling, add noodles and cook according to directions on the package, or until noodles and carrots are cooked. Remove bay leaf and serve.

Serves 4

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