Hey pixels!! I know it’s spring but temperatures are still a bit cool. And it’s windy almost everyday. So it’s still time to eat soup. This is a vegan version of the traditional chicken noodle soup. Without cruelty and using shells instead of noodles. I love this shell shaped pasta. I use it frequently.
The key is to change the traditional chicken broth for a vegetable one. To change the chicken for a vegan version. You can buy it almost everywhere; another option if you can’t find the vegan chicken could be tofu.
I know, the vegan chicken is completely invisible in the picture but it’s there. I promise. Another change is to introduce boiled potato. But I love potatos, sorry not sorry…. No, really, this soup is amazing, perfect for a cool spring day (or a cold winter day).
Enjoy it, my happy pixels!!
- 2-3 carrots, peeled and sliced
- 2 potatos, peeled and cubed
- 1 tablespoon olive oil
- 1 chopped onion
- ½ cup chopped celery
- vegetable broth
- 1 cup frozen vegan chicken pieces chopped
- 1 1/2 cup pasta (noodles or shells)
- 1 bay leaf
- ½ teaspoon dried Italian seasoning
In a small, microwave safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2-3′, until tender.
Boil potatos until tender, about 20-25′