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This rich and easy plant-based macaroni soup is loaded with hearty veggies like carrots, potatoes, and mushrooms. It takes less than 45 minutes to prepare and requires basic ingredients. Perfect for the colder days and SO delicious!
Sometimes you are craving something healthy, comforting, warming, and super delicious. This is exactly what this soup is about!
⭐️ Why You Should Try It
- Heart-warming and flavorful: This soup will warm you up from the inside. It is savory, hearty, and so satisfying.
- Family-friendly: Everyone loves this soup, including kids! (hey, the broth is a bit sweet!)
- Versatile: You can add leftover veggies, use different types of pasta, and even play with dried herbs!
🥣 How to Make It
This recipe is so easy to make it almost doesn’t require any instructions. Plus, it makes use of very basic ingredients, yet it yields a super tasty soup!
First, sauté the aromatics in a pot: onion and garlic. Next, add quartered mushrooms and sauté for another 3-5 minutes.
Cover with water and add the remaining vegetables. I went with a combination of white radishes, carrots, potatoes, and corn. The radish becomes super tender and absorbs all the flavors of the broth, while the carrot and corn bring natural sweetness. To season, we have salt, sugar, and ground black pepper.
Cover the pot with a lid and let the soup simmer for about 25 minutes or until the vegetables are tender.
If you want to add extra protein, you can add diced fried tofu, tempeh, or vegan chick’n for a meaty texture!
Finally, cook the macaroni until al dente, drain, and add to the soup. Divide between serving bowls, garnish with chopped cilantro, and serve piping hot!
💬 FAQ
Yes, if you don’t have corn on hand, simply omit it.
Macaroni must be cooked in another pot. If you were to cook the pasta directly into the broth, it would absorb too much of it.
Sure, feel free to go with farfalle, fusilli, or even penne!
The broth will keep for up to 4 days in the refrigerator. If you don’t plan to serve this soup immediately, I recommend cooking the pasta just before serving.
I hope you will love this family dish, it’s not only healthy and easy to prepare, but it also tastes amazing! Plus, it is a bit sweet, so kids love it too!
🍲 More Plant-Based Soups
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Update September 2022: The recipe has been updated with a more detailed post and new photos.
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Easy Vegetable Macaroni Soup
Ingredients
- 1 tbsp (15 ml) oil
- 1/2 onion diced
- 4 cloves of garlic minced
- 4-5 mushrooms quartered
- 6 cups (1.2 L) water
- 1 medium white daikon radish peeled and sliced into 1/2-inch slices
- 1 medium carrot peeled and sliced into 1/2-inch slices
- 3-4 baby potatoes peeled
- 1/2 ear of corn sliced into 1-inch slices
- 1 and 1/2 tsp sea salt adjust to taste
- 2 tbsp (24 g) sugar
- 1/4 tsp ground black pepper
- 1/4 tsp dried thyme or rosemary
- 1 small pak choi diced, optional
- 3 tbsp chopped cilantro
- 3/4 cup (100 g) dry macaroni
Instructions
- In a large saucepan or pot, heat the oil over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3 minutes.
- Next, pour in the water and add the sliced radish, carrot, baby potatoes, and corn. Season with salt, sugar, and ground black pepper. Cover and let it simmer for 25-30 minutes or until the vegetables are tender. If using pak choi, add it to the pot near the end of cooking and let simmer for another 2-3 minutes.
- Taste and adjust the saltiness if needed. Stir in the chopped cilantro and remove from heat.
- Cook the macaroni in a large pot of salted water according to the package instructions.
- To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radishes, mushrooms, carrots, and potatoes. Garnish with more fresh cilantro, and serve immediately!
- This soup will keep for up to 3 days in the refrigerator. I recommend cooking the noodles just before serving.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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