Golden Vegetable Noodle Soup

Recipe Ingredients

2/3 cup	41g / 1.4oz	Diced onion
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Diced celery
3 cups	711ml	Water - divided
		= (or vegetable stock)
1		Butter beans - (15 oz) - drained, rinsed
		= (or other white beans)
1 1/2 cups	355ml	Swiss chard or spinach - washed well,
		And roughly chopped
		= (or other greens)
1/2 cup	31g / 1.1oz	Cut corn - fresh or frozen
1/3 cup	78ml	Orzo
		= (or small shell-shaped pasta)
1		Turmeric
1 tablespoon	15ml	Nutritional yeast flakes
1 teaspoon	5ml	Mellow miso
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1 to 2 tablespoons water for 3 minutes to soften.

Meanwhile, in a food processor or blender, place the butter beans and 1 cup of the remaining amount of water, and process until smooth and creamy.

Add the pureed mixture, the remaining approximately 2 cups water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are tender.

Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and freshly ground pepper, as needed.

This recipe yields 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.