Best Homemade Vegan Vegetable Soup

This vegan vegetable soup recipe is deliciously homemade with a variety of root veggies plus tofu, shiitake mushrooms, and fusilli pasta.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 214 Calories

Ingredients

• water to cover
• salt and ground black pepper to taste
• 2 bay leaves
• 2 tablespoons tamari
• 3 stalks celery, sliced
• 2 potatoes, chopped
• 6 cloves garlic, halved
• 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
• 2 tablespoons grapeseed oil, or to taste
• 3 carrots, sliced, or more to taste
• 8 shiitake mushrooms, sliced, or more to taste
• 0.5 large white onion, chopped
• 0.5 bunch Swiss chard, chopped
• 0.5 (16 ounce) package fusilli pasta
• 1 (8 ounce) container extra-firm tofu, cubed

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.

Step 2

Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.

Step 3

Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.