Recipe

Vegan Chicken Noodle Soup Recipe

	Harpraxis / All my dishes 1 year, 7 months ago This soup is a vegan version of an old favourite. Great for a nutritious and tasty winter warmer! Soy-free. Refrigerates and freezes well. Prep:20m Cook:20m Servings:4	Harpraxis
	soup vegan easy tasty easy

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Ingredients

3 litres / 12 cups vegan chicken-style stock

3 tablespoons olive oil

1 medium brown onion, finely chopped

3 cloves garlic, minced

2 cups sweet potato, diced

1 cup potato, diced (skin on)

1 medium carrot, diced

2 stalks celery, chopped

2 440g/16oz cans cannelini beans (white, haricot, navy), drained and rinsed (or equivalent fresh-cooked)

1 cup green beans, chopped

1 250g/8oz can creamed corn

500g/18oz vegan tiny pasta (eg - stellini, risi, annelini, or vermicelli broken into short strands)

Directions

In a large stock pot, heat the oil.

Sautee the onion and garlic for a few minutes.

Add the sweet potato, carrot, potato and celery and sautee also for a few minutes.

Pour in the stock, bring to the boil and simmer until the vegetables are just soft (about 10 minutes).

Add the pasta, beans, green beans and creamed corn, simmer until the pasta is soft. Note: do use tiny pasta as it swells up a lot once the soup sits for a while.

Serve with crusty French or Italian bread.

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