Vegetarian Chicken Noodle Soup

February 18, 2018

This simple vegetarian version of a chicken noodle soup has become of my favorite Instant creations. The broth is super simple but gives you the comforting feeling of what I imagine drinking warm, liquid butter would be like. I spice it up with white pepper and add a healthy squeeze of lemon juice to round it out. The recipe is below and based on this stovetop recipe from 101 Cookbooks (which also has a ton of great Instapot recipes).


Vegetarian Chicken Noodle Soup

Ingredients

  • 1 medium onion, finely chopped
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 4-5 cloves garlic, finely chopped or smashed
  • 1 teaspoon turmeric
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1/4 teaspoon white pepper powder
  • 2 teaspoons nutritional yeast (optional)
  • 2 russet potatoes, peeled and quartered into 1 inch chunks
  • 8 cups water
  • Salt to taste
  • 8 ounces pasta
  • 1/2 package tofu, cubed into 1/4 inch pieces

Instructions

  1. Put the Instapot on sautee mode and add about 1 1/2 tablespoons olive oil or vegetable oil.
  2. Add the onions, celery, carrots and garlic to the Instapot. Cook for 3-4 minutes.
  3. Add turmeric, oregano, bay leaves, white pepper powder and nutritional yeast. Mix well and cook for another 3-4 more minutes.
  4. Add the potatoes and water.
  5. Close and seal the pot on MANUAL for 5 minutes. Quick release and open the pressure cooker carefully.
  6. Stir in salt to taste and lemon juice.
  7. Separately cook the pasta on the stovetop until al dente. Add to the finished soup.
  8. Place the tofu on aluminum foil and sprinkle with olive oil. Bake in toaster oven for 5 minutes until golden. Add to the finished soup.

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