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 This Recipe
- 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 Macaroni Soup
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 Soup Recipes
Let me know in the comments if you try this recipe!
Update September 2022: The recipe has been updated with a more detailed post and new photos.
Easy Vegetable Macaroni Soup
Ingredients
- 1 tbsp oil
- 1/2 onion diced
- 4 cloves of garlic minced
- 4-5 mushrooms quartered
- 6 cups 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 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 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.
Quite a lovely soup and we enjoyed it very much. Your recipes are always tasty!
Thank you Jwiltz!
Diese Suppe sieht sehr lecker aus auch wenn es schön ein älteres Rezept ist, aber Suppe geht ja jedes Jahr aufs neue.
Warum gibst du 2 Esslöffel Zucker dazu, ich finde es etwas viel?
Lieber etwas mehr Mohrrüben und Zwiebeln dazugeben, beide Gemüse geben süße ab.
Viele Grüße,
Jesse-Gabriel
This soup looks very tasty, even if it is an older recipe, but soup is new every year.
Why do you add 2 tablespoons of sugar, I think it’s a bit much?
It is better to add a little more carrots and onions, both vegetables give off sweetness.
Many greetings,
Jesse Gabriel
I agree. The soup looks delicious, but I have never even considered adding sugar to soup broth and i won’t start now. Otherwise, can’t wait to try it. I look at recipes as suggestions. 😁
Well, the addition of sugar definitely helps balance the flavors 🙂 But feel free to leave it out 😉
Thanks Jesse-Gabriel!
The addition of sugar helps balance with the saltiness of the broth. You can omit it, but I think it really helps with the flavor.
I enjoyed very much this recipe.
Thank you.
Glad you liked this soup Tommy!