Well, I’ve been putting the ICK in sick this weekend, and between all the herbal remedies, light exercise and this…hopefully I have found the cure! I’m putting up a huge fight and winning. 🙂 This soup is packed with vitamins and minerals and is both vegan and gluten free. You can get all of the ingredients I linked at Whole Foods, but I thought it would be helpful for you to see the packaging so you can recognize it. Over the years I have done my research and these are the tastiest of all the brands that offer the options out there!

The breif moment when the bowl was full.

Yield6-8 servings
Time1 hourish
  • large pot
  • wooden spoon
  • 2 T olive oil
  • 2 c chopped white onion
  • 1 T elephant garlic
  • 1 chopped celery stalk
  • 1/2 cup celery root
  • 1 chopped medium carrot
  • 4 small golden potatoes – cubed
  • 1 t minced oregano
  • 1 t minced basil
  • ½ t minced rosemary
  • ½ t black pepper
  • 1 bay leaf
  • 1 1/2 c chopped cabbage
  • 5 c vegetable stock
  • 2 c aduki beans
  • 1 c dry quinoa pasta shells
  • 1 c chopped tomatoes
  • grated vegan parmesan cheese (optional)
DirectionsSauté the onion and garlic in the olive oil for 5 minutes.Add potatoes, celery, celery root, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.

Add the veggie stock, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.

Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (10 minutes). Stir in the tomatoes and serve, topped with parsley and/or vegan parmesan cheese.