10/16/2026
𝐄𝐚𝐬𝐲 𝐕𝐞𝐠𝐚𝐧 𝐍𝐨𝐨𝐝𝐥𝐞 𝐒𝐨𝐮𝐩
It’s getting cooler outside in my area. So, it’s soup time! This recipe contains onions which are nutrient-dense vegetables packed with antioxidants, vitamins, and beneficial plant compounds. Onions are rich in organic sulfur compounds and the flavonoid quercetin, which help lower blood pressure, reduce cholesterol levels, and decrease the risk of heart attacks and stroke. Additionally,
regular consumption of onions has been linked to reduced oxidative stress and increased bone mineral density, which can help protect against conditions like osteoporosis.
Prep Time: 10 min
Cook Time: 20 min
Servings: 4
Ingredients:
1 medium onion, chopped
2 celery stalks, sliced
2 carrots, thinly sliced
5 cups vegetable stock
1 cup water
1 tsp aminos or soy sauce
½ tsp dried marjoram
½ tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
8 oz. super firm tofu cut into 1/4” cubes
2 packed cups of baby spinach, about 3 oz.
6 oz linguine or fettuccine (whole wheat pasta or chickpea) broken into thirds
Vegan Parmesan (see separate recipe) - optional
Directions:
Combine the onion, celery, carrots, stock, aminos, marjoram, sage, thyme, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 10 minutes.
Stir in the pasta; return to a boil. Cook for 10 minutes more. Add tofu and spinach and boil for 2 more minutes.
Serve with vegan Parmesan.