Roasted Vegetable Noodle Soup

Course Dinner, Lunch, Soup
Cuisine American, Americana, Vegan, Vegetarian


  • 2 Cups Rutabaga Chopped into 1/2″ chunks
  • 1 1/2 Cup Carrots Chopped “
  • 1 Cup onion Chopped
  • 1/2 Cup Celery Chopped
  • 2 Tbsp. Olive Oil
  • 3 Cups Kale Loosely Packed De-stemmed and Sliced
  • 4 Cups Vegetable Broth
  • 1-2 Cups water depending on how chunky you like your soup
  • 2 Shirataki Noodles
  • 1 Tbsp. Parsley Dried
  • salt & pepper


  • Preheat oven to 375°F. Place the chopped rutabaga, celery root, onion, celery and carrots in a large bowl and toss them together with the olive oil and a little salt and pepper. Spread them evenly on a baking sheet and place in the oven for 35-40 minutes, or when the carrots are softened.
  • Heat a large soup pot over medium and place the oven-roasted vegetables, kale, and parsley inside. Cook together until the kale is wilted a little, then pour in the vegetable broth and extra water. Cover pot and bring the soup to a slow boil, add the noodles in and simmer for 20 minutes, stirring occasionally.
  • Add salt and pepper to taste, and serve hot with some crackers or toast. Mmm…
Keyword plant protein, soup, vegan, vegetarian, Veggies, veggies most
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