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.
