Comforting 'Chicken' Noodle Soup (Vegan "Chicken" Noodle Soup)
  • 1 diced medium sized red or yellow onion
  • 4 diced garlic cloves (or more if you love garlic...)
  • 1 tbsp olive oil
  • ½ heaping tsp turmeric
  • 1 tsp cinnamon
  • ½ heaping tsp ginger
  • ½ heaping tsp cayenne
  • ¼ cup chopped fresh basil* (or 2 tsp dried basil)
  • 1 vegetable bouillon cube (or you can just sub in water for veggie broth)
  • 2 cups chopped leeks (white part)
  • 2 chopped medium size tomatoes (I used Roma tomatoes)
  • 2 chopped medium carrots
  • 2.5 heaping cups chopped cauliflower
  • 5 cups water (plus about a cup of water to sautee veggies in)
  • 1¼ cups pureed pumpkin/squash*
  • 1½ cups red lentils
  • 1 tbsp chia seeds* (optional)
  • Salt and Pepper
  1. In a large, deep pot sautee the garlic and onions in half cup of water, over medium-high heat, until slightly browned (about five minutes). Add water when necessary. Watch closely to make sure that a bit of water remains in the pot.
  2. Add olive oil, spices and basil. Sautee for a couple of minutes to release the flavours of the spices. Make sure that there is still a bit of water in the bottom of the pot (add water when necessary).
  3. Dissolve bouillon cube in water (or just use vegetable broth instead of water).
  4. Add leeks, tomatoes, carrots, caulilfower, and water (remaining five cups) to the pot.
  5. Add pureed pumpkin (or squash).
  6. Maintain a steady simmer over medium heat. Cook for about 10 minutes until the carrots are soft.
  7. Add lentils and chia seeds. Simmer soup on medium heat until the lentils are fully cooked (about 25 - 30 minutes).
  8. Taste the soup and add salt and pepper (or cayenne) to taste!
  9. Leave the soup in the pot (off heat) until the end of the day and it will continue to thicken. Soup will keep for up to a week in the fridge.
  10. Voila! Enjoy!
• Sub pureed squash if pumpkin is not available.
• Sub 1-2 heaping tsp of dried basil if you don't have fresh basil on hand
• Leave out the chia seeds if you don't have any
Nutritional Benefits:No cholesterol, very high in fiber, high in iron, very high in protein, low in fat,very high in vitamin C, A and B6, manganese, magnesium, and thiamin.
Nutrition Information
Calories: 1632 Fat: 27g Saturated fat: 4g Unsaturated fat: 20g Carbohydrates: 281g Sugar: 40g Sodium: 499mg Fiber: 63g Protein: 91g
Recipe by Ceara's Kitchen at