No Chicken Soup
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Cook time: 
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Serves: 8-10 servings
I like to cook my pasta in a separate pot and serve it with the soup rather than add it to the main pot of soup, this way it doesn't get mushy after a day or two
  • Vegetable Bouillon 2 Tablespoons
  • Water 2 Quarts
  • Celery 4 large ribs chopped
  • Carrots 3 large peeled & chopped
  • Onion 2 medium (approx 1½ cups chopped)
  • Zucchini Squash or Yellow Squash 2 small chopped
  • Mushrooms 1¼ cups sliced
  • Fresh Garlic 4 cloves
  • Fresh Grated Ginger 2 teaspoons
  • Fresh Parsley ½ cup chopped
  • Scallions ¾ cup
  • Kale 2 cups torn leaves
  • Tumeric 2 teaspoons
  • Dried Thyme ¼ cup
  • Bay Leaf 2
  • Salt & Pepper to taste
  • Fresh Squeezed lemon 1 small lemon
  • Pasta *optional
  • Vegan Parmesan Cheese *optional
  1. Cook the celery, onions, garlic and carrots in a large stock pot with a small amount of water (4 tablespoons?) to get them steaming.
  2. Add the vegetable bouillon and stir well to coat
  3. Add the water and bring it up to a boil then reduce heat to a simmer and add the rest of the veggies and seasonings and let simmer for at least an hour then add the lemon juice and adjust to taste with salt & pepper
  4. Serve with brown rice pasta and a sprinkling of vegan parmesan cheese
Store soup in the refrigerator for up to 1 week reheat as needed
Recipe by Gretchen's Vegan Bakery at