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Ingredients
5 qt filtered water + more
1 yellow onion cut in half
1 parsley root quartered
1 small celery root about 1 cup size
3 carrots peeled & sliced into 1/3 inch rounds
2 ribs celery chopped
3 cloves garlic
3 leaves bay
2 mini sweet peppers or 1/2 red bell pepper
1 Roma tomato halved (optional)
10 sprigs fresh thyme
2 tsp peppercorns
1/8 tsp turmeric for color (optional)
1/2 tsp garlic powder
2 tsp onion powder
4 tbsp nutritional yeast
1/2 cup fresh Italian parsley roughly chopped
sea salt & black pepper to taste
8 oz angel hair noodle nests vegan
Instructions
Bring out your large heavy bottom stock up.
Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato, and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
Taste the soup and season with sea salt and freshly cracked black pepper.
When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them. Serve hot with fresh parsley and cracked black pepper on top.
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