Savory Vegetable Leftover Noodle Soup

Savory Vegetable Leftover Noodle Soup: Vegan, Wheat & Gluten Free

My favorite gluten free noodles are quinoa hands down! They have a great tooth and the best thing about them is they don’t get all soggy, or mushy and overcooked. They don’t turn the water into slime like rice noodles do, they are just more like wheat noodles than any of the many GF noodles I have tried.

2 nights a go I made some quinoa elbow noodles with a simple garlic pesto dressing, they were great but I had a lot of leftovers as we have had visitors this week and I always cook to much when feeding a crowd, so I decided to add the left over noodles to a hearty veggie soup. All day I simmered some carrots, onions, garlic, leek and corn in a rich vegetable broth I had frozen down earlier. I seasoned the stock with dried lemon rind and a little kelp powder, along with some apple cider vinegar and lots of peppery chili’s. After the soup was seasoned perfectly, I added the now room temp left over pesto noodle to the broth and simmered it for 10 minutes before serving.

The soup was a huge hit… even in a very un-veggie friendly crowd!

I am baking up a storm right now… more great wheat free dairy free dessert and snack recipes around the corner!

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