Sopas / Vegetable Noodle Soup

  • Prep time 10 mins
  • Cook time 30 mins
  • Servings 5

Ingredients

  • 1 tsp canola oil
  • 6 cloves minced garlic
  • 1 diced medium onion
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 1 cup chopped cabbage
  • ½ cup chopped dried shiitake mushroom
  • 2 cup vegetable broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbs nutritional yeast
  • 3 tsp miso paste
  • 4 cups So Good Unsweetened Almond milk
  • ¼ tsp black pepper
  • ¼ cup TVP
  • 120g gluten-free macaroni

Method

  1. In a medium pot, bring some water to a boil, and cook your gluten-free pasta according to package instructions, strain, rinse and set aside.
  2. In a separate pot, bring the heat to medium low and add in the oil.
  3. Sauté the garlic until slightly brown then add in the onion and cook until translucent.
  4. Add in the celery, carrot, cabbage, and shiitake mushrooms.
  5. Add in the vegetable broth and cook for 7 minutes.
  6. Add in the onion powder, garlic powder, nutritional yeast, miso paste, So Good Unsweetened Almond milk, TVP, and black pepper.
  7. Cook for another 3 minutes, then remove from heat.
  8. Mix in the cooked macaroni pasta.

Nutritional information

  • Per Serve
  • Energy (kJ)
    1217
  • (Cal)
    290
  • Protein (g)
    15
  • Fat (g)
    4
  • Saturated Fat (g)
    0.5
  • Carbohydrate (g)
    50
  • Sugars (g)
    6
  • Dietary Fibre (g)
    10
  • Sodium (mg)
    590
  • Potassium (mg)
    690
  • Calcium (mg)
    231
  • Iron (mg)
    2.4