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. 




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





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.

Brittany Jaroudi

Brittany Jaroudi is a wellness lifestyle blogger from Pittsburgh PA. Currently she is working towards a plant based nutrition certification through Cornell University. She loves helping people achieve health through a whole foods plant based lifestyle. You can find her blog and social media accounts under the name The Jaroudis.

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