Sorry I have been negligent in adding my recipes lately. Sometimes it gets a little crazy around here. Anyhow, I made this soup the other day and it ended up thickening more than I had planned so my daughter called it "Stoup" which I think is cute.
I based it on "Golden Vegetable Noodle Soup" from Vegan Bites (Beverly Lynn Bennett). This is a good cookbook since it is designed for "singles" and, therefore, makes manageable portions instead of giant vats of food. It is basically your all purpose carrots, celery onions mixed with broth (seasoned with bay leaf, garlic, thyme, parsley, turmeric, pepper, salt) and noodles. The secret ingredient in the stock is 2 TB nutritional yeast which you need as a vegan for your B12! I used whole wheat pasta which I usually hate but it was tolerable with all the other flavors.
It is basically a chicken soup without the chicken. I added some chick peas for some protein and I added a little spinach to mine just for nutrition's sake. My daughter said it tasted liked Mac N Cheese soup which perplexed me, but if she will eat it, I try not to argue!
