Easy Homemade Vegan Vegetable Soup Recipe

Ingredients

• 2 tablespoons grapeseed oil, or to taste
• 2 potatoes, chopped
• 3 stalks celery, sliced
• 3 carrots, sliced, or more to taste
• 0.5 large white onion, chopped
• 8 shiitake mushrooms, sliced, or more to taste
• 0.5 bunch Swiss chard, chopped
• 6 cloves garlic, halved
• salt and ground black pepper to taste
• water to cover
• 2 bay leaves
• 0.5 (16 ounce) package fusilli pasta
• 1 (8 ounce) container extra-firm tofu, cubed
• 2 tablespoons tamari
• 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Instructions

1. Heat olive oil in a large soup pot over medium-high heat. Add diced potatoes, celery, carrots, and onion. Saute for 2 to 3 minutes until slightly softened. Add sliced mushrooms and cook, stirring frequently, until onion becomes translucent, approximately 3 minutes more. Add chopped chard and minced garlic; season with salt and black pepper. Cook until chard wilts, about 2 minutes. Add water to fully cover the vegetables, bay leaves, and more salt to taste. Bring to a rapid boil. Reduce heat to low and simmer gently for 35 minutes.
2. In a separate large pot, bring lightly salted water to a rolling boil. Add fusilli pasta and cook until al dente, about 8 minutes. Drain well.
3. Gently stir diced tofu, tamari, and vegetable bouillon into the simmering soup. Continue to simmer until the bouillon is completely dissolved, about 10 minutes. Add a portion of cooked pasta to each serving bowl, then ladle the hot soup over the pasta before serving immediately.

Nutrition

• Calories: 214 kcal
• Fat Content: 6 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 327 mg
• Protein Content: 9 g
• Carbohydrate Content: 34 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g