This recipe has been reprinted here with permissions from Nava Atlas’s new cookbook, Vegan Soups and Hearty Stews for All Seasons. It is actually the veganized version of her bestselling Vegetarian Soups for All Seasons. The new version includes dairy-free recipes such as Leek and Mushroom Bisque, Savory Baked Onion Soup, and Orange-Butternut Squash Soup, and this lovely Vegan Macaroni and “Cheese” Soup …
Vegan Macaroni and “Cheese” Soup
Prep time
Cook time
Total time
Author: Nava Atlas
Serves: 6 to 8 servings
Ingredients
- 1½ tablespoons margarine or olive oil
- 1 large yellow onion, finely chopped
- 2 medium celery stalks, finely diced
- Two 16-ounce cans cannellini beans, drained and rinsed
- 2 cups water
- 1 vegetable bouillon cube
- 1½ teaspoons salt-free seasoning (such as Mrs. Dash)
- 1 teaspoon mustard powder
- ½ teaspoon dried dill
- 2 cups small pasta, such as shells or elbows
- 1½ cups rice milk, or as needed
- 1½ cups firmly packed cheddar-style nondairy cheese
- 1 cup frozen peas
- Salt and ground pepper, to taste
Instructions
- In a large saucepan or Dutch oven over medium-low, combine the margarine or oil, onion and celery. Saute until the onion and celery are golden, about 5 minutes.
- Add the beans, water, bouillon cube, salt-free seasoning, mustard powder and dill. Bring to a simmer, then cover and reduce the heat to simmer for 20 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 to 7 minutes. Drain and set aside.
- When the soup has simmered, stir in the rice milk and cheese.
- Heat, stirring constantly, until the cheese has melted. Transfer the soup, in batches if necessary, to a blender. Puree until very smooth.
- Return the soup to the pot. If desired, the soup can be thinned with additional rice milk.
- Add the peas and cooked pasta, then continue cooking over very low heat until hot. Season with salt and pepper.
