Ultimate Vegan Vegetable Soup Recipe for the Soul

Ingredients

• 2 tablespoons of grapeseed oil to your liking
• 2 diced potatoes
• 3 stalks of sliced celery
• 3 sliced carrots, adjust to your preference
• ½ large chopped white onion
• 8 sliced shiitake mushrooms, more if desired
• ½ bunch of chopped Swiss chard
• 6 halved cloves of garlic
• Season with salt and ground black pepper to your taste
• Add water until ingredients are covered
• Include 2 bay leaves
• ½ package (16 ounces) of fusilli pasta if desired
• 1 container (8 ounces) of cubed extra-firm tofu, optionally
• 2 tablespoons of tamari sauce
• 1 tablespoon of vegetable bouillon like Better Than Bouillon®

Step 1

Heat a generous amount of oil in a sizeable pot on medium-high heat. Toss in a mix of potatoes, celery, carrots, and onion, and let them sizzle until they start to soften, typically for 2 to 3 minutes. Introduce mushrooms into the pot and keep stirring until the onion turns see-through, usually around 3 more minutes. Time to throw in some chard and minced garlic, season with salt and pepper, and cook until the chard wilts, which usually takes about 2 minutes. Pour in enough water to cover the ingredients, drop in a couple of bay leaves, and adjust the seasoning with more salt if needed. Let it all come to a lively boil, then lower the heat and let it gently simmer for a good 35 minutes.

Step 2

Meanwhile, in another large pot, bring some slightly salted water to a boil. Cook the fusilli pasta until it reaches the perfect tender-but-firm texture, typically around 8 minutes, then drain it well.

Step 3

Now, back to the soup - gently stir in some tofu, tamari for that savory kick, and bouillon cubes. Let everything simmer until the bouillon dissolves completely, which usually takes about 10 minutes. To serve, divide the cooked pasta into individual bowls and ladle the steaming soup over it, creating a delightful and comforting meal.