Vegetable Broth Noodle Soup
TOFU+28g protein
Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka
A traditional Sunday lunch in many households would hardly feel complete without a good broth. This simple and popular soup is usually made with a clear stock, noodles, pieces of meat, and vegetables, especially carrots. However, it can also be prepared very easily in a vegan version. Ironically, the most challenging part is often the noodles, as good egg-free varieties can still be quite difficult to find.
Preview. The exact amounts and the full method are in the app.
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Ingredients
noodles
- 400 g all-purpose flour
- 220 ml water (lukewarm)
- 1 tsp canola oil
- 1/2 tsp salt
broth
- 1200 ml water
- 120 g onion
- 120 g carrot
- 120 g parsley root
- 120 g celeriac
- 240 g tomato
- 1 tbsp canola oil
- 1/2 tsp salt
- 2 cloves garlic
- 5 black peppercorns
- 25 g parsley (fresh)
soup
- 1000 ml water
- 240 g carrot
- 100 g soy chunks (TVP)
- 5 tbsp soy sauce
- 4 tbsp canola oil
- 1/2 tsp salt
Contains: celery, gluten, soy
How to make it
Nutrition
715Calories
28 gProtein
104 gCarbs
20 gFat
13 gFiber
per serving
