Are you looking for a healthy meal that fills you up, is warm and comforting, and also allows you to stick to your grocery budget? This veggie-ful soup recipe checks all the boxes! In partnership with my friends over at Kaslo Sourdough, we give you our Garden Veggie Noodle Soup!

Kaslo and I knew we wanted to make a soup recipe for the colder months, and I couldn’t be happier with how this recipe turned out. It’s an old favourite I’ve perfected over the years, made extra special by adding Kaslo’s famous sourdough noodles. This is also my go-to when I’m on a health kick any time of year! If you struggle to get your daily veggies (or hydration!) in, this is a great meal for that.

This fully plant-based recipe is perfect for prepping on a Monday to eat for lunch all week long. Serve it with biscuits, and a protein of your choice! My suggestions? Tofu nuggets, Yves Kale and Quinoa or Falafel bites, a grilled chicken breast, or chicken nuggets.

Breaking up spaghetti noodles makes this dish extra kid-friendly – reminiscent of classic Lipton soup!

Servings: 6-8

Prep time: 15-20 minutes

Cook time: 6-8 hours

INGREDIENTS

1/3pkg. Kaslo Sourdough Spaghetti (454g.)
6 cups vegetable broth
1 can diced tomatoes
1 can tomato juice
1tbsp. vegan butter

4 cups chopped cabbage, tightly packed
1/2 orange pepper
1/2 yellow pepper
2 stalks celery
1 medium carrot
1c. fresh, frozen, or canned green beans
1/4 white or yellow onion
3 cloves fresh garlic

1/2tsp. chili flakes
1/2tsp. garlic powder
1/2tsp. onion powder
1/2tsp. oregano
s&p to taste

garnish with fresh parsley and vegan parmesan
serve with biscuits and a protein of your choice

If you have a small crock pot (less than 4 litres), halve this recipe for best results. My crock-pot pictured here is 4.29 litres (or 18 cups), and it is full nearly to the very top with this recipe.

If you need ideas for using these extra ingredients, you could make 2 batches of this soup, or try out my Cabbage Roll Casserole, Danielle’s Garden Veggie Pasta Salad, or my Slow Cooker Creamy Spinach and Tortellini Soup. I’m a big fan of stretching your groceries by buying ingredients that can be used in multiple dishes, saving you money and reducing waste!

METHOD

First things first: put on a large pot with steamer basket to boil.

Chop and peel your cabbage into bite sized pieces, and add to your steamer basket. As cabbage can still be crunchy even after several hours in a slow cooker, giving it a good steam beforehand will make for a much better soup texture! Steam your cabbage until it is just translucent, about 10 minutes.

Dice your celery, carrots, bell peppers, and onion, and add to your slow cooker along with your green beans (chopped or unchopped, your preference). Add your tomato juice, diced tomatoes, broth, fresh garlic, spices, and a generous pinch of each salt and pepper. Stir well.

Cover, and let cook on low for 8 hours, or high for 6. Remember the number 1 rule for slow cookers: as tempting as it may be, do not lift that lid! Trust the process and let it do its thing.

30 minutes before cook-time ends:

Break up your spaghetti into 2 inch pieces, and cook according to the package instructions, under-cooking 1-2 minutes. Add spaghetti to crock pot, stirring thoroughly, and allow to cook for the final 30 minutes. At this time, also add your vegan butter for soup with a silky, restaurant-quality mouthfeel.

Serve immediately with vegan parmesan, parsley, extra salt and pepper, and sides of your choice. Enjoy!

I hope you love this soup as much as I do! It’s sure to become a family favourite on rotation in your home. Please be sure to visit Kaslo Sourdough on Instagram, and don’t forget you can use the code JAMIEPASTA for 10% off of your orders at kaslosourdoughpasta.com.

xo, Jamie

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