Vegetable Noodle Soup


This soup features turmeric and nutritional yeast for flavorings. I put turmeric in as many dishes as I can. Turmeric comes from the root of the Curcuma longa plant and has powerful anti-inflammatory properties. With an unusual warm and slightly bitter flavor and, a mild fragrance it is used in curries and gives many foods a bright yellow color. Red Star Nutritional yeast has B12 in it and gives vegetables a more complex, cheesy flavor.

2 leeks, chopped to 1/3 inch pieces, white and green parts
4 carrots, cut into small squares, 1/4 inch
2 celery stalks, diced
1 bulb of fresh garlic, minced, about 1/4 cup
2 teaspoons turmeric
1/4 cup nutritional yeast
salt to taste
baked tofu, 14 oz, sliced in 1/4 inch ribbons
4 oz of dry, vermicelli noodles of your choice. Whole brown rice vermicelli was used in this recipe

1. Place a large soup pot on the stove on medium heat.
2. Add in turmeric, leeks, carrots, celery, garlic and nutritional yeast. Stir to coast the vegetables with the spices as the spices toast lightly for about 2 to 3 minutes.
3. Add 2 cups water. Stir occasionally and cook for about 10 minutes until all the vegetables are soft. Making sure there is always some liquid in the pot.
4. Add 10 cups of water and baked tofu and mix well. Cover and cook for about 20 to 30 minutes.
5. In a separate pot, prepare noodles according to package directions. When noodles are done, drain the water, rinse the noodles and set aside.
6. When soup is ready, turn off heat and uncover the pot.
7. Take four large soup bowls or 8 small soup cups and divide the noodles evenly in each bowl. Pour the soup over the noodles. Serve immediately.

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