Sopas / Vegetable Noodle Soup

Serves: 5
Prep: 5
Cook: 0

Ingredients

  • 1 tsp canola oil
  • 6 cloves minced garlic
  • 1 diced medium onion
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 1 cup chopped cabbage
  • ½ cup chopped dried shiitake mushroom
  • 2 cup vegetable broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbs nutritional yeast
  • 3 tsp miso paste
  • 4 cups So Good Unsweetened Almond milk
  • ¼ tsp black pepper
  • ¼ cup TVP
  • 120g gluten-free macaroni

Method

  1. Step 1

    In a medium pot, bring some water to a boil, and cook your gluten-free pasta according to package instructions, strain, rinse and set aside.

  2. Step 2

    In a separate pot, bring the heat to medium low and add in the oil.

  3. Step 3

    Sauté the garlic until slightly brown then add in the onion and cook until translucent.

  4. Step 4

    Add in the celery, carrot, cabbage, and shiitake mushrooms.

  5. Step 5

    Add in the vegetable broth and cook for 7 minutes.

  6. Step 6

    Add in the onion powder, garlic powder, nutritional yeast, miso paste, So Good Unsweetened Almond milk, TVP, and black pepper.

  7. Step 7

    Cook for another 3 minutes, then remove from heat.

  8. Step 8

    Mix in the cooked macaroni pasta.

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