Golden Vegetable Noodle Soup Recipe - Cooking Index
Golden Vegetable Noodle Soup Recipe - Cooking Index
| 2/3 cup | Diced onion | |
| 1/2 cup | Diced carrot | |
| 1/2 cup | Diced celery | |
| 3 cups | Water - divided | |
| = (or vegetable stock) | ||
| 1 | Butter beans - (15 oz) - drained, rinsed | |
| = (or other white beans) | ||
| 1 1/2 cups | Swiss chard or spinach - washed well, | |
| And roughly chopped | ||
| = (or other greens) | ||
| 1/2 cup | Cut corn - fresh or frozen | |
| 1/3 cup | Orzo | |
| = (or small shell-shaped pasta) | ||
| 1 | Turmeric | |
| 1 tablespoon | Nutritional yeast flakes | |
| 1 teaspoon | Mellow miso | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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
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