This soup recipe emerged from the typical scenario: what did I have in the pantry and fridge to make something with. I added flavors until it was bold enough. I added "stuff" until it was hearty enough. Yes, a bowl of this soup is definitely a meal, no question. And it has enough flavor to leave you satisfied. This hearty potato and vegetable soup full of winter vegetables is a fantastic plant-based alternative to chicken noodle soup!

The base flavor and vegetables found in this one is a typical winter style soup (when these sorts of vegetables are especially in season), the kind you might be used to if you're sick and need something that is satisfying but not too bold. I am adding a couple of optional additions you can drop into the soup bowl if you choose right before serving that I think complement it fabulously as well. Particularly if you have some sinuses to clear.

Lemon and hot sauce: can't go wrong with that!

Hearty Potato & Vegetable Noodle Soup Enough starch and vegetable to fill you up, and enough flavor to keep you satisfied. This filling winter vegetable soup is vegan and healthy. 0 from 0 votes Print Pin Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 4 Servings Calories: 279 kcal Author: Jen deHaan Ingredients Broth 10 cups water

1 Tbsp white/shiro miso optional

2 Tbsp Garlic minced

2 Tbsp dried sliced garlic optional

3 Tbsp Coconut aminos optional

1 tsp dried sage

1 tsp celery seed

1/2 tsp white pepper Vegetables 3 cups potatoes

2 cups parsnips

1 cup carrot

1 cup celery

1 onion medium

2 cups bok choy or kale de-stemmed and chopped (bok choy pictured) Other ingredients 1 cup rice noodles cooked, prepared separately

1 medium Jalapeno optional, seeded or deseeded Optional toppings Lemon juice

Chili Garlic sauce see notes

Parsley chopped Instructions Combine all broth ingredients except miso if you are adding it, whisking well, and add to a large stock pot and bring to a boil.

Wash, chop, and add the potatoes, carrots, celery, and onion to the stock pot and reduce to medium heat (should be a gentle simmer).

Simmer for about 25-30 minutes, or until the potatoes are nearly tender.

Add the greens (kale or bok choy) and optional jalapeno.

Cook the rice or udon noodles, or preferred alternative, according to package directions (should be about 5-10 minutes at a rapid boil) in a separate pot, and add to the soup when finished cooking.

Add the miso if desired.

Stir until well combined, add lemon and chili sauce if desired, and serve! Notes I used sliced dry garlic in this soup, which is a nice addition if this is available to you. Chili garlic sauce is a very easy to find asian condiment available in most grocery stores. Sodium will be affected by your noodle choice. Make sure you check the ingredients and values before selecting a noodle to use. You can use thick round rice noodles, such as Bo Bun Hue noodles, or udon, ramen or just about any other works fine. Nutrition Facts Hearty Potato & Vegetable Noodle Soup Amount Per Serving Calories 279 Calories from Fat 9 % Daily Value* Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 535mg 23% Potassium 1357mg 39% Carbohydrates 60g 20% Fiber 10g 42% Sugar 6g 7% Protein 9g 18% Vitamin A 8845IU 177% Vitamin C 79.5mg 96% Calcium 207mg 21% Iron 6.9mg 38% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe

Ingredients, Alternatives and swaps

Potatoes: You can use any preferred potato, although new, gold or red potatoes will hold up the best in this soup.

Broth: If you have a sodium free vegetable broth on hand, I recommend using this in place of the water, or swapping half of the water with your vegetable broth.

Obviously the noodles for this are flexible. I tend to go with udon noodles if I want to make this a meal soup, because they are thick and hearty. You can certainly try ramen noodles, which you can often find in both wheat and rice varieties (if you are gluten free). This soup would work with standard wheat or chickpea noodles too. Whatever type you use, you probably want to cook the noodles on their own and add them to the soup in the final stretch (along with the greens) or you will likely end up with a broth that's too starchy due to the potatoes and noodles in this recipe.

The greens are flexible too. I have made this soup with kale, and it was lovely. The time I photographed this I had bok choy on hand, so I used that. As long as the green can withstand the hot soup base, it should likely work in this recipe. As with the greens, the rest of the vegetables can be modified to what you have in the fridge. Add them to the soup depending on how long they should be cooked. For example, if you add bell peppers you want to add them near the end (like the greens) or they will overcook. Carrots and onions, corn, and so on can be added at the beginning. Have fun with this one!