Vegan Vegetable Noodle Soup

This vegan vegetable noodle soup is my go-to recipe when I want something nourishing that tastes like home. Made with long angel hair noodles, fresh vegetables, and aromatic herbs, it delivers all the comfort of traditional chicken noodle soup without any animal products. The secret is in the slow-simmered broth that develops incredible depth of flavor.

I still remember the first Sunday afternoon I made this soup. My kitchen windows fogged up completely as the pot simmered away, and the aroma of thyme and celery filled every corner of the house. This homemade vegan noodle soup has become my healthier alternative to chicken soup, packed with nutrients but completely oil-free and cholesterol-free. The combination of celery root, parsley root, and fresh thyme creates layers of garden-fresh flavor that make each spoonful incredibly satisfying. Whether you’re looking for a lighter soup option or following a plant-based diet, this recipe proves that vegan comfort food can be just as delicious and soul-warming as the classic version.

What You’ll Need for This Cozy Vegan Soup

I always recommend using fresh herbs and roots for this vegan vegetable noodle soup because they create the most authentic, deep flavor. Here’s everything you’ll need to make this nourishing bowl of comfort.

For the Broth:

• 3 quarts filtered water (12 cups)
• 1 yellow onion, cut in half
• 1 parsley root, quartered (or substitute 1 parsnip plus extra fresh parsley)
• 1 small celery root, about 3-4 inches diameter, quartered
• 3 carrots, peeled and sliced into 1/3 inch rounds
• 2 ribs celery, chopped
• 3 cloves garlic
• 3 bay leaves
• 2 mini sweet peppers or 1/2 red bell pepper
• 1 roma tomato, halved (optional but adds nice depth)
• 10 sprigs fresh thyme
• 2 teaspoons whole peppercorns
• 1/8 teaspoon turmeric for golden color (completely optional)
• 1/2 teaspoon garlic powder
• 2 teaspoons onion powder
• 4 tablespoons nutritional yeast (skip if you’re not a fan)
• 1/2 cup fresh Italian parsley, roughly chopped
• 2 to 3 teaspoons sea salt (start with 1 teaspoon and adjust)
• Black pepper to taste
• 8 oz angel hair noodle nests (about 4-5 nests), vegan

Pro tip from my experience: I prefer using celery and parsley root whenever possible. They might take an extra trip to the farmers market, but the garden-fresh flavor they bring to this vegetable soup is absolutely worth it. If you can’t find parsley root, a parsnip works beautifully as a substitute.

How to Make the Best Vegan Vegetable Noodle Soup

Step 1: Bring out your large heavy bottom stock pot and add the halved onion, quartered parsley root (or parsnip), celery root, chopped celery ribs, sliced carrots, garlic cloves, bay leaves, fresh thyme sprigs, peppers, halved tomato, and peppercorns. Fill the pot with 3 quarts of filtered water and bring everything to a gentle simmer over medium-high heat. Once simmering, stir in the garlic powder and onion powder, then partially cover the pot with a lid. Reduce heat to low and let it cook for 45 minutes until all the vegetables are fork-tender and have lost their raw crunch, and the broth has reduced slightly to about 2.5 quarts. This slow simmer is crucial for developing the deep, savory flavor in your vegan vegetable noodle soup.

Step 2: After 45 minutes, stir in the turmeric if using (just a pinch for that golden color) and nutritional yeast. Let the soup simmer for another 15 minutes so the nutritional yeast can add its savory, umami-rich flavor to the broth. If you skip the nutritional yeast, the soup will still be delicious but won’t have quite the same depth.

Step 3: Using tongs or a slotted spoon, carefully fish out the bay leaves, thyme sprigs, onion halves, and garlic cloves and discard them. Now you have a choice: you can either discard the parsley root and celery root or dice them up and return them to the soup for extra texture and nutrition. I usually keep them in because I hate wasting good vegetables. If you prefer a completely clear broth, feel free to strain the soup through a fine-mesh sieve, but I find it’s not necessary. Taste your vegan noodle soup and season with sea salt (I typically use 2-3 teaspoons total, but start with 1 and build up) and freshly cracked black pepper. This is where you adjust to your preference, so don’t be shy.

Step 4: When you’re ready to serve, bring the broth back to a simmer over medium heat. Gently add only the number of angel hair noodle nests you’ll serve immediately (typically 1 nest per 2 servings) to the pot and cook for 3-4 minutes until the noodles are al dente. Watch them carefully because angel hair cooks quickly and you don’t want mushy noodles in your soup. The noodles will continue to soften slightly in the hot broth, so undercooking by 30 seconds is better than overdoing it.

Step 5: Ladle the hot vegan vegetable noodle soup into bowls and top each serving with a generous sprinkle of fresh Italian parsley and freshly cracked black pepper. Serve immediately while it’s steaming hot.

Common mistake to avoid: Don’t add all the noodles to the entire pot if you’re not serving it all at once. They’ll absorb liquid and get soggy during storage. Instead, cook noodles in individual portions as needed and keep the broth separate.

Delicious Pairings for Your Vegan Noodle Soup

This vegan vegetable noodle soup pairs beautifully with simple, rustic sides that complement its light, herb-forward flavor.

Crusty Sourdough Bread: A thick slice of warm sourdough is perfect for dunking into the savory broth, and it adds satisfying texture contrast to the soft noodles and vegetables in this comforting soup.

Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light lemon vinaigrette provides freshness and crunch that balances the warm, soothing nature of the vegan soup.

Roasted Garlic Hummus with Vegetables: Creamy hummus with raw veggie sticks adds plant-based protein and makes this meal more filling while keeping everything light and healthy.

Vegan Grilled Cheese: For ultimate comfort food vibes, serve your vegan vegetable noodle soup alongside a golden, crispy grilled cheese made with your favorite dairy-free cheese.

More Satisfying Noodle Soup Options

This vegan vegetable noodle soup offers plant-based comfort, but sometimes you might want to explore different noodle soup styles that bring variety to the table. For a protein-rich option with tender shredded chicken, the Easy Chicken Noodle Soup delivers classic American comfort in just 40 minutes with egg noodles and fresh herbs. When craving Asian-inspired flavors, the Tasty Ramen Noodle Soup Recipe brings umami-rich broth with carrots, bell peppers, and instant noodles for a satisfying weeknight meal.

For quicker ramen options, try the Quick Chicken Ramen which uses leftover chicken and transforms it into restaurant-quality bowls in just 20 minutes with ginger and Chinese rice wine. The Easy Ramen Noodle Soup offers a miso-based broth with sesame oil that can easily be made vegetarian by using vegetable broth and tofu.

Storing Your Homemade Vegan Soup

This vegan vegetable noodle soup stores beautifully, making it perfect for meal prep. Store the broth and noodles separately in airtight containers in the refrigerator for up to 3-4 days. I recommend keeping them separate because the noodles will absorb too much liquid and become mushy if stored together. The broth actually tastes even better the next day as the flavors continue to develop.

To reheat, warm the broth in a pot over medium heat until simmering, then cook fresh noodles just before serving (this only takes 3-4 minutes). You can also reheat individual portions of broth in the microwave for 2-3 minutes, stirring halfway through, then add freshly cooked noodles. If the broth seems too thick after refrigeration, just add a splash of water or vegetable broth to thin it out.

The broth freezes exceptionally well for up to 3 months. I like freezing it in individual portions using freezer-safe containers so I can defrost exactly what I need. Just remember to always cook fresh noodles when you’re ready to enjoy your vegan soup rather than freezing them with the broth.

Your Vegan Vegetable Noodle Soup Questions Answered

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