Classic chicken noodle soup, but without the chicken. Comforting, flavourful, and hearty—perfect for a rainy day or freezer meal prep with vegetables you have on hand!

Ingredients:

• 2 large carrots, sliced

• 2 stalks celery, sliced

• 1/2 yellow onion, diced

• 2 garlic cloves, minced

• 1 large yellow potato, cubed

• 5 cups vegetable broth (or water with 1 dissolved bouillon cube)

• 2 tbsp butter, dairy-free if needed

• 1/2 tsp dried thyme

• 1/2 tsp dried parsley

• 3 tbsp nutritional yeast

• 1 cup dry pasta (e.g., fusilli)

• 1/2 tsp salt, plus more to taste

• black pepper, to taste

Instructions:

1. In a large soup pot, sweat the onions and garlic in butter until soft and fragrant. Add the carrots, celery, potatoes, and tofu, and sauté until they are slightly golden.

2. Add the broth, spices, nutritional yeast, salt, and pepper to the pot. Bring to a boil, stir well (to dissolve nutritional yeast), and reduce the heat. Simmer with a lid on for 15 minutes—under the carrots and potatoes are tender (but not fully cooked through).

3. Bring the soup back to a boil, and add the pasta (plus more water, if needed). Cook the pasta to the duration given on your package.

4. Taste and adjust salt, if needed. Add a fresh grind of black pepper, and serve warm with fresh parsley!