No-Chicken Noodle Soup (vegan & gluten free)

1 tablespoon olive oil
1-3 hot peppers minced or 1/4-1/2 tsp ground cayenne pepper (optional)
3 medium carrots, peeled and diced

3 medium stalks of celery, diced

4 scallions, minced, white and green parts

2 cloves garlic, minced
1/2 c. chopped onion
8 cups water

1 1/2 tablespoons sea salt, or to taste
1 tsp black pepper

1/2 handful fresh parsley, minced, or 1 tablespoon, dried
1/2 tsp dried thyme
1 tsp turmeric

3 tablespoons nutritional yeast

1 1/2 tsp honey

1/2 block extra firm tofu, diced

1 1/2-2 cups Pad Thai noodles (or other noodles you prefer)
1 cup frozen shelled edamame

Heat your oil in a soup pot and saute hot pepper, if using (if using ground cayenne pepper, include with other herbs). Add carrots and celery, saute until carrots soften a bit, about 6 minutes. Add scallions, garlic, and onion, cook two minutes more. Add water, salt, pepper, herbs, nutritional yeast, and honey - simmer 4 minutes until the yeast has completely dissolved and mellowed. Add your tofu, noodles, and edamame and simmer for an additional 6 minutes (if using other pasta that requires longer cooking time, adjust simmering time accordingly).

Serving Size: Makes 8-10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user CARLASKIS.