Healthful Noodle Soup (Vegan & Gluten Free)

January 25, 2023
This vegan noodle recipe is for everyone who is experiencing cold temperatures at the moment. Noodle soup is typically made with chicken or beef but this version is totally cruelty-free, hence vegan.
This meal is so warming, soothing and much needed in the cold weather. My favorite thing during the cold season is to keep myself cozy with a bowl of soup, a warm blanket and my cat on my lap. Bliss!
I used thick rice noodles in this recipe which makes this soup gluten-free. Feel free to use other types of noodles you like, such as Udon or buckwheat noodles.
This warmth in food brings back memories of my childhood and of my grandma's amazing cooking. I am so happy to share this healthier version of noodle soup with all of you!
As a holistic nutritionist, my aim is to create healthier recipes inspired by the classics. The reason I have been so long on a plant based lifestyle (apart from the ethical aspect) is because I really enjoy the food and I feel satisfied with every meal.
Healthy does NOT mean deprivation and boring! Hope you try and love this Healthful Noodle Soup as much as I do!
healthful _noodles_soup

Healthful Noodle Soup (Vegan & Gluten Free)

utensils YIELDS 6
herb graphic for recipe card
  • 300 g Leeks, finely sliced
  • 3 Garlic cloves, finely minced
  • 2 inches Fresh ginger root, finely grated
  • 3 Carrots, roughly chopped
  • 3 Zucchini, roughly chopped
  • 12 Cherry tomatoes
  • 300 g Cabbage, finely shredded
  • 1 litre Filtered water, boiling
  • 200 ml Coconut milk
  • 2 tbsp Coconut aminos
  • 220 g Rice noodles, 2mm thick
  • 1 tbsp Smoked paprika
  • 1 tbsp Turmeric powder
  • 1 tsp Hot curry
  • To taste Sea salt
  • For garnish: lemon pepper, freshly chopped parsley, chili flakes
        graphic for recipe card


1. Place the leeks, garlic, fresh ginger root and carrots inside of a large pot. Fill with filtered water and bring to a simmer. Add the zucchini, cherry tomoates and cabbage along with the herbs and spices.

2. Cook on a medium flame until all the vegetables have softened and the broth has reduced a bit.

3. Stir in the coconut aminos and coconut aminos and simmer for a couple of minutes more.

4. Taste the soup and season with sea salt and freshly cracked black pepper.

5. Add rice noodles to a bowl and pour boiling hot water over the noodles, covering them completely.

6. Swish the noodles around briefly to separate.

7. Soak the noodles until al dente.

8. Drain well and add the noodles to the vegetable soup.

9. Serve hot with fresh parsley, lemon pepper and chili flakes on top.

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Roberta Farrugia

Roberta Farrugia
Roberta Farrugia is a Certified Holistic Nutritionist specialized in Plant Based Nutrition and Weight Loss. She has been an Ethical Vegan for the past 25 years and is very passionate about Vegan and Plant based cuisine. She is all about living with intention. She focuses her work on encouraging healthy eating combined with self-love, care and worth. Follow Roberta on Facebook and Instagram @powehibyroberta.


always stay inspired!