With a flavor reminiscent of chicken noodle soup, this vegan version combines slurpable noodles with a flavorful broth. If making in advance, don’t add the noodles—instead, prepare the broth as directed and cook the noodles in it when reheating before you’re ready to serve it—this will avoid mushy noodle leftovers.
Slurpy Noodle Soup
1 tablespoon extra-virgin olive oil
2 celery ribs, finely chopped
2 carrots, finely chopped
1/2 yellow onion, finely chopped
2 1/2 litres water
1/4 cup large-flaked nutritional yeast
1 tablespoon dried parsley
1 bay leaf
1 teaspoon fine sea or Himalayan salt
3/4 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
About 10 grinds freshly ground black pepper
Additional salt to taste
8 oz (226g) dry brown rice spaghetti or linguine, broken into approximately 3-inch pieces (I like Tinkyada)
Heat the oil in a large pot on medium heat. Add the celery, carrots, and onion. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the water, nutritional yeast flakes, parsley, bay leaf, salt, onion powder, sage, poultry seasoning, thyme, oregano, garlic powder, and pepper. Mix well. Bring the mixture to a boil. Cover and decrease to a simmer. Cook for about 30 minutes, until the vegetables are tender. Taste for salt, adding more if desired (I add about 1/2 teaspoon).
Bring the soup back to a boil. Add the spaghetti. Cook until the spaghetti is tender, about 8 minutes. Remove bay leaf. Serve immediately.