Comforting Vegan Vegetable Noodle Soup

A few weeks ago my husband and daughter came down with the flu. Given the fact this flu season has been so horrendous I was worried about both of them very much, and wanted to make some nourishing comforting food to help their bodies fight the flu and heal. I made this comforting vegetable soup using orzo and these vegetable bouillon cubes, and let me tell you the pasta and the bouillon make all of the difference. I had never used either ingredient when trying to make a comforting vegetable noodle soup, and the simple addition of these two ingredients take this soup to a whole new level. I mean this is restaurant worthy soup, I can’t even explain how delicious it is. And it takes very little time to prep, cook, and clean up after. This soup is great if your or your loved ones are sick, if it’s cold out, or if you just want some freaking delicious soup.

Vegetable Noodle soup 3.jpg


5-6 Vegetable Bouillon Cubes

2 tbsp. avocado oil

8 cups of filtered water

1 container of Whole Wheat Orzo Pasta

1 leek

1 small yellow onion

1 bunch of rainbow chard

1 small bunch of cilantro

2-3 small carrots

3 cloves of garlic

1 small nub of turmeric

1 small nub of ginger




In a large soup pot heat the avocado oil over medium to medium low heat. In a food processor add the cubed onion, the white and light green part of the leek and the carrots and pulse until finely chopped. Add this to the heated oil and stir continuously for about 5 minutes. While the onion, carrot and leek are cooking add the garlic, turmeric, and ginger to the food processor and process until finely chopped. Add these ingredients to the pot and cook for another 3-5 minutes stirring regularly. Once the ingredients seem cooked and smell fragrant add the water and bouillon cubes to the pot and break up the cubes with your spoon. As the water heats up the bouillon will dissolve. Bring this mixture to a boil and then turn the heat to low simmer and cover the pot. Cook for 30 minutes. While the soup is cooking rinse your rainbow chard and finely dice it. After the 30 minutes is over bring your soup back to a boil and add the orzo. Boil the orzo for 6 minutes and then add the rainbow chard and continue to boil for another 2-3 minutes. Finally, enjoy this soup topped with some fresh cilantro and salt and pepper to taste. I honestly didn’t need to add any salt because the bouillon cube has so much flavor.

vegetable noodle soupr 4

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