Creamy Vegan "Chicken" Noodle Soup

WILD SUNFLOWER CHEF
22Ingredients
25Minutes
300Calories

Ingredients

US|METRIC
  • 2 teaspoons olive oil (divided)
  • 1 yellow onion (diced)
  • 1 large carrot (sliced)
  • 2 celery stalks (diced)
  • 1 leek (large, trimmed, washed, and sliced)
  • 1 russet potato (large, peeled and small dice)
  • 9 ounces meat (chik'n pieces I used beyond)
  • 1 teaspoon rosemary (chopped)
  • 1 teaspoon thyme (chopped)
  • 5 garlic cloves (minced)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt
  • pepper
  • 2 bay leaves
  • 6 cups vegetarian chicken broth (or vegetable broth I used better than bouillon vegan chicken bouillon)
  • 3 tablespoons Earth Balance
  • 1/3 cup all purpose flour
  • 1 1/4 cups almond milk
  • 4 ounces vegan cream cheese (I used follow your heart brand)
  • 1/2 cup frozen peas
  • 8 ounces noodles (fettuccine, broken in half)
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    NutritionView More

    300Calories
    Sodium7% DV170mg
    Fat17% DV11g
    Protein25% DV13g
    Carbs12% DV37g
    Fiber12% DV3g
    Calories300Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol45mg15%
    Sodium170mg7%
    Potassium450mg13%
    Protein13g25%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A40%
    Vitamin C15%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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