This hearty vegetable soup is perfect for cozy nights and packed with wholesome, plant-based ingredients. It’s easy to make and full of vibrant flavors that will warm you up from the inside out.
Prep Time30 min
Cook Time1 hr 10 min
Total Time1 hr 40 min
Difficulty
Hard
Tips For Perfect Results
Use vegetable broth for a richer flavor.
Chop vegetables into similar sizes to ensure even cooking.
Add herbs like thyme or rosemary early to let the flavors develop.
Ingredients
0/15
What Makes This Recipe So Good
This soup is packed with fresh vegetables and wholesome flavors. It’s easy to make and perfect for anyone looking for a healthy, comforting meal. Plus, it’s completely plant-based, making it a great choice for vegans and those wanting to eat more greens.
Step 1
Lightly heat some oil in a large pot over medium-high heat. Toss in the potatoes, celery, carrots, and onion, and cook them for a couple of minutes until they start to soften. Next, add the mushrooms and keep stirring for about 3 more minutes, until the onions look translucent. Stir in the chard and garlic, season with a little salt and pepper, and cook just until the chard wilts, which should take around 2 minutes.
Step 2
Pour in enough water to cover the veggies, throw in the bay leaves, and add a bit more salt to taste. Bring everything to a boil, then turn the heat down and let it simmer gently for about 35 minutes.
Step 3
While the soup is simmering, bring a large pot of salted water to a boil and cook the fusilli pasta until it’s tender but still has a little bite—around 8 minutes. Drain the pasta and set it aside.
Step 4
Once the soup has simmered, stir in the tofu, tamari, and bouillon. Let it cook for another 10 minutes or so, until the bouillon has fully dissolved and the flavors meld together. When you’re ready to serve, spoon some of the cooked pasta into each bowl and ladle the hot soup over the top. Enjoy!
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Variations
Serve hot with a slice of crusty bread or a side salad. It also pairs well with a sprinkle of fresh parsley or a dollop of plant-based yogurt for extra creaminess.
How To Store This Recipe
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months; just thaw and reheat gently on the stove.
Frequently Asked Questions
Can I use a different type of oil instead of grapeseed oil?
Yes, you can substitute grapeseed oil with olive oil or avocado oil for similar results.
Is it necessary to add potatoes to the soup?
No, potatoes are optional and can be omitted if you prefer a lighter soup.
How can I make this soup gluten-free?
Simply skip the fusilli pasta or use a gluten-free pasta alternative.
Can I prepare this soup without tofu?
Yes, tofu is optional and can be left out if you want a purely vegetable-based soup.
How long can I store leftovers in the fridge?
Store leftovers in an airtight container for up to 4 days.
Can I freeze this soup?
Yes, it freezes well. Thaw overnight in the fridge and reheat gently on the stove.
What can I use instead of vegetable bouillon?
You can use vegetable broth or stock, but adjust the salt accordingly.
Should I add the pasta directly to the soup while cooking?
No, cook the pasta separately to prevent it from becoming mushy when stored.
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