Vegetable noodle soup

Ingredients

• 6 carrots
• 6 turnips
• 1 head celery
• 6 onions
• 1 handful parsley
• 280 ml strained crushed tomatoes (the juice)
• 3.4 liters water
• 3 teaspoons peppercorns
• 55 g vegan butter
• 2 teaspoons salt
• 85 g thin noodles

Missing an ingredient?

• What to use instead of onion
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• What to use instead of turnip
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of canned tomatoes
• What to use instead of carrots

Instructions

1. Clean and cut up the vegetables. Melt the vegan butter in a large pot and add the vegetables with the parsley, water, salt and peppercorns.
2. Cook for an hour and a half, skimming off any foam. Strain it through a very fine strainer or cheesecloth, to get a clear broth.
3. Return the broth to the clean pot, add the noodles and simmer gently for half an hour.
4. Add the tomato juice just before serving.

Nutrition facts

Approximate, per serving (about 712 g). Calculated with data from USDA FoodData Central.