Super Healthy Veggie Noodle Soup

 

This is my favorite winter plant-based “noodle” soup recipe that I am so excited to share with you all. I put noodles in air quotes due to the fact that I actually use couscous in this recipe which is a type of pasta instead of a classic noodle. I love this recipe because it offers a lot of fiber, protein, and truly is satisfying like a traditional noodle soup. Also, this recipe is very easy, makes 10 servings, and will stay fresh in your refrigerator for a long time. 

 

Ingredients: 

 

10 cups vegetable broth

 

1 cup red lentils

 

1 cup green lentils

 

2 cups chopped carrots 

 

1 cup Israeli couscous

 

1 Tbsp. garlic powder

 

2 Tbsp. poultry seasoning

 

1 cup kale (or 2 if you love kale like us!)

 

1 cup fresh chopped parsley

 

2 tbsp. nutritional yeast

 

 

Direction: 

 

Bring vegetable broth to a boil in a big soup pot.

 

Add in lentils (Green + Red) and carrots and cook for about 20 minutes on medium heat

 

Stir in Israeli couscous and seasonings – cook for about 10 minutes

 

Wilt in kale on low heat and add the nutritional yeast. 

 

Turn off heat & enjoy.

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