Vegan Italian Vegetable Soup Recipe

About this recipe

A hearty and flavorful vegan soup packed with vegetables, shell pasta, and Italian seasoning, perfect for a satisfying dinner.

Ingredients

• 500 g Organically Grown Sweet Potato
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 35 g On1Y Grinder Italian Seasoning Flakes
• 500 G Kinwaaquinoa
• 400 g Pastazara Finely Chopped Tomatoes
• 50 g Zoff Premium Indian Bay Leaf
• 100 g Catch Sprinklers - Black Pepper Powder
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 100 g Baby Spinach

Instructions

1. 1. In a large saucepan, combine 4 cups vegetable broth, 1 cup diced sweet potato, 1 diced onion, 1 sliced carrot, 1 sliced celery stalk, 1/2 cup frozen peas, 1 bay leaf, 1 teaspoon Italian seasoning, and 1/8 teaspoon black pepper.
2. 2. Bring the mixture to a boil over medium-high heat.
3. 3. Reduce the heat to low, cover the saucepan, and let the soup simmer for 15 to 20 minutes or until the vegetables are crisp-tender.
4. 4. Stir in 1/2 cup shell pasta and 1 cup diced canned tomatoes. Continue cooking for 8 to 10 minutes, or until the pasta is tender.
5. 5. Remove and discard the bay leaf before serving.
6. 6. Serve the soup hot, garnished with fresh parsley if desired. Yields 6 servings.