Vegan Carrot, Potato & Macaroni Soup
A warm, nourishing everyday soup filled with tender carrot slices, soft potato cubes, and short macaroni pasta — all simmered gently in a rich, savoury vegetable broth. Simple ingredients, comforting flavour, and satisfying texture. Light yet filling, easy to digest, and loved by both children and adults. Perfect for cooler days or whenever you want something gentle, wholesome, and naturally vegan.
Shared by novi
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 2 medium carrots, peeled and sliced into rounds
- 2 medium potatoes, peeled and cut into 1.5 cm cubes
- 80 g short macaroni pasta (vegan).. 1 small onion, finely chopped
- 2 cloves garlic, minced.. 1.2 litres vegetable stock
- 1 tbsp vegetable oil.. ½ tsp salt (adjust to taste)
- ¼ tsp ground white or black pepper
- ½ tsp dried parsley or celery leaves (optional)
- Fresh parsley or celery, to garnish
👩🍳 Instructions
- 1
Prep ingredients: Peel and slice carrots into even rounds. Peel potatoes and cut into 1.5 cm cubes — keep them roughly the same size so they cook evenly. Chop onion finely and mince garlic. Having everything ready before cooking makes the process smooth and fast.
- 2
Sauté aromatics: Heat oil in a soup pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Add minced garlic and stir for 30 seconds until fragrant — do not let them turn brown or burn, as burnt garlic will make the soup taste bitter. This step builds a rich, flavourful base for your broth.
- 3
Cook vegetables briefly: Add sliced carrots and cubed potatoes. Stir well and cook together with the onion and garlic for 2–3 minutes. This brief cooking releases their natural sweetness and deepens the flavour, making the soup taste much better than if you added them straight into water.
- 4
Simmer broth: Pour in vegetable stock and stir everything well. Bring to a gentle boil, then reduce heat to low. Cover and simmer quietly for 10 minutes until vegetables begin to soften. Keep the heat low so the broth stays clear and does not turn cloudy from rapid boiling.
- 5
Add macaroni: Remove lid and add macaroni pasta, salt, pepper, and dried herbs if using. Stir gently so the pasta does not stick together. Continue simmering on low heat for another 10–12 minutes until the pasta is tender and the vegetables are fully soft. Keep the simmer gentle so the pasta cooks evenly and does not turn mushy.
- 6
Finish & serve: Taste and adjust salt or pepper to your liking. Ladle into warm bowls and garnish generously with fresh parsley or celery. Serve hot and enjoy immediately!