Vegetable Noodle Soup (Vegan & Gluten-Free

• Vegan

• Produce

  • 6 oz Baby rainbow carrots
  • 1/2 head Broccoli
  • 2 Celery stalks
  • 1 Cilantro
  • 4 cloves Garlic
  • 1 handful Kale
  • 1/2 Lemon, Juice from
  • 8 oz Shiitake mushrooms
  • 1/2 Yellow onion, large

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 1 8 oz bag Noodles, gluten-free

• Baking & Spices

  • 1 plenty Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 3 cups Water

Found on apolloandluna.com

Description

Directions

• Heat 1 tablespoon of coconut oil in a large pot over medium-low heat. Add the garlic and onion and stir to sautee until the onion becomes translucent, about 5 minutes, then add the celery pieces and stir.
• Let the celery cook down for about 3 minutes, continuing to stir so nothing burns to the pot. Then add the vegetable broth and water.
• Bring the liquid back up to a boil, then add the chopped carrots. Lower the heat to a simmer and let the carrots cook for about 5 minutes. Season with salt and pepper.
• Add the mushrooms, then bring the liquid back up to a boil and add the pasta. Once the pasta has been in the water for about 5 minutes, add the broccoli. Stir and allow the pasta to cook through.
• Taste the broth and season with salt and pepper if needed.
• Once the pasta and vegetables are cooked through, remove from the heat and add the kale to the broth. The kale will soften very quickly from the heat of the soup.
• Add the juice from half a lemon and additional salt if needed.
• Top with cilantro and enjoy warm!