Name: Creamy Vegetable Noodle Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil (For oil-free, substitute with vegetable broth or water.); 1 null yellow onion, diced; 3 null carrots, peeled and diced; 2 ribs celery, diced; 1 null red bell pepper, seeded and diced; 1 tbsp dried parsley; 1 tsp dried basil; 1 tsp dried thyme; 0.5 tsp dried dill; 1.25 tsp fine sea salt (or to taste); 0.25 cup all-purpose flour (For gluten-free, use brown rice flour (id:87ee2e3f-fa64-4c31-ae92-95d1e82b55ae).); 2 cups unsweetened non-dairy milk (divided); 4 cups low-sodium vegetable broth; 2 tbsp nutritional yeast (optional); 1 cup dry ditalini pasta or similar small pasta (gluten-free or whole-wheat, if desired)

Instructions

Show units in method

1

Heat the olive oil (2 tbsp) in a soup pot over medium heat. Add the onion, diced (1 yellow) and sauté for 5 to 6 minutes until soft and translucent. Add the peeled and diced (3 carrots,), celery, diced (2 ribs), and bell pepper, seeded and diced (1 red) and sauté 4 to 5 minutes until starting to soften.
2

Add the dried parsley (1 tbsp), dried basil (1 tsp), dried thyme (1 tsp), dried dill (0.5 tsp), fine sea salt (1.25 tsp), and all-purpose flour (0.25 cup) and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in unsweetened non-dairy milk (0.5 cup) while whisking continuously, again scraping up any bits of flour on the bottom. Whisk until the flour is completely incorporated.
3

Add the remainder of the unsweetened non-dairy milk (1.5 cups), low-sodium vegetable broth (4 cups), and nutritional yeast (2 tbsp), if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the dry ditalini pasta (1 cup), and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
4

Taste and adjust the seasoning, if necessary.