Creamy Vegetable Noodle Soup
This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time! Vegan with gluten- and nut-free options.
Instructions
- 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.
Nutrition Facts
Per portion