Best Homemade Vegan Vegetable Soup

Name: Best Homemade Vegan Vegetable Soup
Total time: 100
Yield: 8
Ingredients: 2 tablespoons grapeseed oil, or to taste; 2 potatoes, chopped (Optional); 3 stalks celery, sliced; 3 carrots, sliced, or more to taste; ½ large white onion, chopped; 8 shiitake mushrooms, sliced, or more to taste; ½ bunch Swiss chard, chopped; 6 cloves garlic, halved; salt and ground black pepper to taste; water to cover; 2 bay leaves; ½ (16 ounce) package fusilli pasta (Optional); 1 (8 ounce) container extra-firm tofu, cubed (Optional); 2 tablespoons tamari; 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Recipe by Chelsea from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8 servings

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2 tablespoons grapeseed oil, or to taste
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2 potatoes, chopped (Optional)
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3 stalks celery, sliced
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3 carrots, sliced, or more to taste
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½ large white onion, chopped
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8 shiitake mushrooms, sliced, or more to taste
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½ bunch Swiss chard, chopped
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6 cloves garlic, halved

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salt and ground black pepper to taste
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water to cover
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2 bay leaves
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½ (16 ounce) package fusilli pasta (Optional)
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1 (8 ounce) container extra-firm tofu, cubed (Optional)
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2 tablespoons tamari
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1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Instructions

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.