Greetings my Friends!
I hope you had a wonderful weekend and now you are ready for another busy week.
Today I have for you a new delicious recipe I have been working on, the HEARTY VEGGIE SOUP. It is super easy to make, yet it is highly nutritious and satisfying, perfect for lunch or dinner.
If you are wondering about the pasta I am using, then I have attached the link at the bottom of the recipe, It is available on Amazon and it is an excellent Canadian brand. However, I know it may not be as easy to get it for some of you living in other parts of the world. Nevertheless, I always advise using, gluten free or spelt pasta, because it is much healthier than traditional pasta.
They are many new wonderful brands in every country, all you have to do is to look for them. I have tried many types and I love spelt, rice pasta or noodles, but also pasta or noodles made of pulses. See what you can find and if you have any questions, feel free to ask me.
HEARTY VEGGIE SOUP RECIPE Hearty Veggie Soup with Fusilli pasta and Navy Beans is a flavorful, nutritious and quick meal that will satisfy the whole family. Vegan - Gluten Free
Prep Time20 mins Active Time25 mins Total Time45 mins Course: dinner, lunch Cuisine: American, Vegan
Yield: 8
Author: Lena Novak - Lena’s Vegan Living
Equipment • large pot, cutting board, knife
Materials • 2 parsnips cut into wedges • 3 carrots sliced • Fusilli pasta I use Go Go Quinoa • 1 large broccoli only florets • 220 gr/8oz cremini mushrooms sliced • 540 ml canned navy beans rinsed • 10 cups of water • 1 tbsp organic vegetable powder stock I use Plochman's • Himalayan pink salt to taste • Garlic powder to taste • Black pepper to taste • 3 tbsp oil
Instructions 1. In a large pot, bring water to boil, add stock, salt, garlic powder, parsnip, and carrots. 2. Stir, wait until it boils again, reduce the heat and cover with lid. Let it simmer for 15minutes. 3. In the meantime, sauté mushrooms until golden brown with touch of black pepper. 4. Add fusilli pasta and broccoli into soup, stir well and bring to boil again. Reduce the heat, cover with lid and simmer for 8minutes. 5. When ready, you will need to add 1 or 2 cups of boiled water into the soup and add the navy beans. 6. Stir and add the mushrooms at the end. 7. Stir well again and serve.
Notes GoGo Quinoa Fusilli Gluten Free pasta is available on Amazon Plochman's Organic Vegetable Stock is available in Walmart
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