Creamy Vegetable Noodle Soup
This thick and creamy soup reminds me a bit of pot filling, but in soup form. The small ditalini pasta is the same size as chopped vegetables, making it easy for kids to get a little bit of everything in one bite. You won’t believe how creamy it is without the cream, even with homemade cashew cream. You’ll be back in seconds in no time.
Ingredients
▢2 tablespoons of olive oil See Notes for non-fat option.
▢1 yellow onion, chopped
▢3 carrots, peeled and chopped
▢2 ribs celery, chopped
▢1 red bell pepper, seeds removed and chopped
▢1 tablespoon of dried parsley
▢1 teaspoon dried basil
▢1 teaspoon of dried thyme
▢1/2 teaspoon dried dill
▢1 1/4 teaspoons salt or to taste
▢ 1/4 cup all-purpose flour (I used white whole wheat for the whole grain option) For the gluten-free option, use brown rice flour.
▢2 cups unsweetened and unsweetened almond milk or milk of choice, divided
▢4 cups low-sodium vegetable broth
▢2 tablespoons nutritional yeast, optional
▢1 cup dried ditalini pasta or similar small pasta shape (gluten-free or whole wheat if desired)