A warm and comforting soup–just the thing for cool weather.
1/2 Tbsp. olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1 carrot, chopped
1 celery rib, chopped
32 ounces vegetable broth
4 ounces Tinkyáda fettucini style brown rice pasta (you can use whatever noodles you like)
1 cup Beyond Meat grilled chicken-free strips, chopped (you could use another brand of vegan “chicken” or firm tofu)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. fresh parsley, finely chopped
Add the olive oil to a pot over medium heat, and let it heat up. Add onions, garlic, carrots, and celery. Cook until the vegetables start to soften—about five minutes. Add the vegetable stock and bring to a boil. Add the noodles, and simmer for five minutes (or until the noodles are about done). Add the vegan “chicken” and continue to simmer a couple of minutes, until the “chicken” is heated. Stir in salt, pepper, and parsley, and serve. Makes two servings.
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