Quick Vegan Noodle Soup
The best noodle soup you've ever had!
Noodle soup will probably always be the number 1 soul food for me, not least because it is so variable. Based on broth or tomatoes, with classic soup vegetables or mediterran with zucchini - you simply can not go wrong. Today I present you my favorite recipe with fusilli (much better than the tiny soup noodles!), fresh carrots and delicious peas. The broth with tomato paste, light miso paste, soy sauce and yeast flakes provides the incomparable spice. And you get the final kick from the roasted flavors of sautéed onions and garlic. Fresh parsley tops off the flavor in a clever way. You can see I'm getting carried away...but this simple soup makes my mouth water just thinking about it.
For 4 servings you need:
2 cloves of garlic
2 large carrots
150g peas, frozen
1 tbsp. oil
1 tbsp. tomato paste
2 tbsp. soy sauce
1,5 liter vegetable broth
1 tbsp. light miso paste (optional)
1 bunch of parsley
150g wholemeal spelt noodles
4 tablespoons yeast flakes
Peel and finely dice the onion and garlic.
Heat the oil in a large pot and sauté the onion and garlic until they are translucent.
Peel the carrots and cut them into large cubes.
Add them to the onions together with the peas and fry them for about 5 minutes.
Then add the tomato paste and fry it briefly.
Deglaze everything with the soy sauce and then pour in the vegetable broth.
Now add the noodles and optionally the miso paste and let the soup simmer for about 15 minutes.
Meanwhile, chop the parsley. Simmer it for the last 5 minutes.
Finally, season the soup with yeast flakes.