Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- ½ cup yellow onions, diced
- 1 cup sliced carrots
- 1 cup celery, sliced
- 1 cup kohlrabi, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- ¾ teaspoon ground black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh ginger, peeled and grated
- 3 bay leaves
- 8 cups
- vegan chicken broth
- ½ cup white wine
- ¼ cup lemon juice
- 8 ounces fusilli noodles
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Instruction
- 1. Into a large pot over medium high heat, add olive oil. When oil is hot, add onions, carrots, celery, and kohlrabi. Cook 5 minutes, stirring frequently, until vegetables are softened.
- 2. Add garlic, salt, pepper, rosemary, thyme, ginger, and bay leaves. Cook 1 minute. Add broth, white wine, and lemon juice. Stir to combine.
- 3. Increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- 4. Add fusilli and continue cooking, stirring occasionally for 20 minutes, or until noodles reach al dente consistency. Ladle into soup bowls and serve warm.
