So, how did I make this vegan pasta soup? Of course, I had to figure out my ingredients first.
Onions – contains vitamin B
Carrots – great source of Vitamin A, antioxidants and beta-catorine
Celery – loaded with potassium, vitamin C, vitamin K and folate
Red bell pepper – provides the body with antioxidants, vitamins A and C, plus, folate and supports healthy night vision (I like reading books at night, so…)
Tomatoes – major source of lycopene (another type of antioxidant), vitamin C, potassium, folate and Vitamin K
Broccoli – packed with vitamins K and C, potassium, fiber and so much more
Let’s go straight to cooking
Okay, before I proceed, let me get you the complete list of my ingredients. Just so you know, you don’t have to stick with these ingredients. You’d also notice that I didn’t include the measurements. Feel free to substitute or maybe add things like beans or peas or whaever left over vegetable you have in your fridge. You can also skip the pasta and eat the soup with bread instead. If you want more flavors and you don’t want the soup to be entirely vegan and you’re not cost-cutting, you can use chicken broth instead of just water. If you have myasthenia gravis and currently experiencing difficulty in swallowing, make sure that the vegetables are chopped finely for easier consumption.
red bell peppers
salt and pepper
water/chicken or veggie stock
1. Heat olive oil in a saucepan. Add onions, then the diced carrots and diced celery sticks. You can keep the celery leaves and add them later.
2. Add the bell peppers. When they’re almost done, add the tomatoes. Then, put on the dried oregano and dried basil. These dried herbs will add extra texture to the flavor of your soup.
3. At this point, you can pour in the tomato sauce, followed by water/chicken or veggie stock. Put in salt and pepper to taste. You can add some chili flakes for a bit of a kick but that’s entirely optional.
4. Then add the pasta. Any bite-size pasta would do (e.g. macaroni, penne, bow tie).
5. Once the pasta is almost cooked, you can add the brocolli and the celery leaves. The leaves also added some flavor to the soup.
6. Serve with love!
It’s so easy, right? All you have to do is ladle some to your bowl for today’s lunch (or dinner) and put the rest in the fridge. It’ll last for up to 3-5 days and the flavor gets better and better. If you made this soup, take a picture and tag me on IG!
And here’s my finished product. I ate a banana after.