Creamy Vegetable Noodle Soup

Instructions

Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté for 4-5 minutes until they begin to soften.
Add the parsley, basil, thyme, dill, salt, and flour and stir to blend, scraping out bits of flour at the bottom of the pan. Pour half a glass of milk (120 ml) slowly and whisk constantly, scraping the flour pieces on the bottom again; A flat whisk is fine here, but a balloon whisk will also work. Beat until the flour is completely mixed.
Add the rest of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta and then reduce the heat to medium-low and cook for 10-15 minutes until the pasta is cooked through, stirring frequently to prevent the pasta from sticking.
Taste and adjust seasoning if needed.

notes

Use brown rice flour instead of all-purpose flour for a gluten-free option.
For WFPB/fat-free diets, replace the oil with a few tablespoons of broth while sautéing and use white whole wheat flour instead of all-purpose and whole grain pasta.
For nut-free soup, use your favorite nut-free milk.
Store leftover soup in the refrigerator for up to four days.
Disclosure: I received a free copy of The Meatless Monday Family Cookbook so I could write this review. Thoughts and opinions are 100% mine.