“This post has been sponsored by “Yondu”. All thoughts and opinions are my own.”
A meal-worthy Vegetable Pasta Soup with a little bit of everything: delicious vegetable broth, carrots, lentil, spinach, toothsome pasta and Yondu Vegetable Umami. This soup cooks up quickly and makes for a simple one-bowl weeknight meal. I love the way the pasta is imbued with the veggies and lentil with flavorful Yondu Umami. You can find and buy Yondu on Amazon and get 20% off on your purchase.
This fresh vegetable and pasta all-in-one pot soup is perfect for any weeknight dinner or easy lunch. Nutritious, filling and a satisfying bowl of this soup is very simple and easy to prepare. If you are running out of easy lunch or dinner ideas that are healthy and delicious, then make this incredibly easy Vegetable Pasta Soup with vegetables and lentil, will be comforting and warming. Moreover, it is a one-pot soup recipe. Meaning, less mess, quick meal prep, and quick cleanup. Isn’t it awesome?
Yondu Vegetable Umami is an all-natural seasoning sauce made with umami-rich vegetables. It is a cooking sauce that adds an appetizing flavor to all your dishes and highlights the taste of all the ingredients without overpowering anything. Adding a few teaspoons to your puree, soups, porridge, or any other recipe that needs more flavoring would make your meal delicious. This sauce not only makes your food savory, but it is also a great plant-based alternative for brew, stocks, sauce, or dashi. The clear coloring and adaptable liquid format, it can be added to a variety of recipes at any phase during cooking.
Yondu is a healthy and versatile flavor booster that you can use for almost anything. It’s a perfect last-minute swap for many ingredients. 1 tsp of fish sauce, ½ tsp of salt, and 1 tsp of soy sauce can be substituted by 1 tsp of Yondu each. 1 cup of dashi can also be substituted by 2 tbsp of Yondu with 1 cup of water. Looking for a simple, plant-rich dish made using Yondu check out their Instagram handle @yondu.usa for more.
Ingredients
• 8 oz. Fiori or Rotini Pasta
• 1 -2 tbsp cooking Olive Oil
• 2 Bay Leaves
• ½ cup Onion Diced
• 2-3 Garlic Minced
• 2 tbsp Yondu All-Purpose Umami Seasoning
• 1(15 oz.) can Lentil
• 2-3 Medium Sized Carrot Round Sliced
• ½ cup Sweet Corn
• 2 cup Spinach Leaves
• 6-7 cup Vegetable Broth or Water
• 1-2 tsp Curry Powder
• 1 tsp Red Pepper Flakes
• ½ tsp Ground Pepper
Method
1. Heat a large deep pot on medium-high flame and add olive oil. Once oil is heat enough, then add bay leaves, diced onion and minced garlic, and sauté it till onion becomes soft and translucent.
2. Now add chopped tomato, sliced carrot and then add washed and the drained canned lentil.
3. Add red pepper flakes, curry powder, ground pepper and stir it for 1 min.
4. Add Yondu Umami, vegetable broth and let it boil, then add pasta and sweet corn, and cook it on medium flame till pasta al-dente or about 8-10 mins.
5. Switch of the flame, then add spinach leaves, and stir it till leaves become wilted soft.
6. Vegetable Pasta Soup is ready, serve warm with your fav bread or croutons and enjoy.
Tips
• Do not overcook the pasta, keep in mind that the pasta will continue to cook as the soup cools.
• Yondu Umami works as salt substitute too, so you can add salt as per your taste, if you want.
• You can store cooled soup in an airtight container in a refrigerator. Soup can be stored in the refrigerator for up to 5-6 days
• This soup will thicken as it sits, so more vegetable broth can be added as desired.
• Feel free to use any beans of choice if you do not have lentils or prefer not to use them, just skip it.
• You can use any other type of pasta that is similarly sized to the rotini or fiori.
• You can add any green leafy veggie as per your choice instead of spinach.
- 8 oz. Fiori or Rotini Pasta
- 1 -2 tbsp cooking Olive Oil
- 2 Bay Leaves
- ½ cup Onion Diced
- 2-3 Garlic Minced
- 2 tbsp Yondu All-Purpose Umami Seasoning
- 1(15 oz.) can Lentil
- 2-3 Medium Sized Carrot Round Sliced
- ½ cup Sweet Corn
- 2 cup Spinach Leaves
- 6-7 cup Vegetable Broth or Water
- 1-2 tsp Curry Powder
- 1 tsp Red Pepper Flakes
- ½ tsp Ground Pepper
- Heat a large deep pot on medium-high flame and add olive oil. Once oil is heat enough, then add bay leaves, diced onion and minced garlic, and sauté it till onion becomes soft and translucent.
- Now add chopped tomato, sliced carrot and then add washed and the drained canned lentil.
- Add red pepper flakes, curry powder, ground pepper and stir it for 1 min.
- Add Yondu Umami, vegetable broth and let it boil, then add pasta and sweet corn, and cook it on medium flame till pasta al-dente or about 8-10 mins.
- Switch of the flame, then add spinach leaves, and stir it till leaves become wilted soft.
- Vegetable Pasta Soup is ready, serve warm with your fav bread or crotons and enjoy.
Yondu Umami works as salt substitute too, so you can add salt as per your taste, if you want.
You can store cooled soup in an airtight container in a refrigerator. Soup can be stored in the refrigerator for up to 5-6 days
This soup will thicken as it sits, so more vegetable broth can be added as desired.
Feel free to use any beans of choice if you do not have lentils or prefer not to use them, just skip it.
You can use any other type of pasta that is similarly sized to the rotini or fiori.
You can add any green leafy veggie as per your choice instead of spinach.
