Best Homemade Vegan Vegetable Soup

asian chinese european italian korean soup side main savory hard medium

Prep

28 min

Cook

75 min

Total

103 min

Ingredients (15)

2 tablespoons grapeseed oil, or to taste g

2 potatoes, chopped (Optional) g

3 stalks celery, sliced g

3 carrots, sliced, or more to taste g

½ large white onion, chopped g

8 shiitake mushrooms, sliced, or more to taste g

½ bunch Swiss chard, chopped g

6 cloves garlic, halved g

salt and ground black pepper to taste g

water to cover g

2 bay leaves g

½ (16 ounce) package fusilli pasta (Optional) g

1 (8 ounce) container extra-firm tofu, cubed (Optional) g

2 tablespoons tamari g

1 tablespoon vegetable bouillon (such as Better Than Bouillon®) g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.

Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.

Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.