Vegan Garlicky Parmesan Pasta Soup

🥘 Ingredients

• broth (c. vegetable, 64 oz.)
  8
• garlic (chopped)
  4 cloves
• lemon (juice of 1)
• nutritional yeast (c.)
  1/3
• parsley for garnish
• pasta
  16 oz
• salt and pepper to taste
• shallot (diced)
  1
• vegan butter (I used Earth Balance)
  2 tbsp

🍳 Cookware

• pot

1. 1

   Gather salt and pepper to taste , parsley for garnish .

   salt and pepper to taste, parsley for garnish
2. 2

   In a large soup pot , heat the vegan butter on medium high. Then add the diced shallot and chopped garlic . Saute for a minute or 2 until the shallot is translucent. Reducing heat as needed.

   vegan butter: 2 tbsp (I used Earth Balance), shallot: 1 (diced), garlic: 4 cloves (chopped)
3. 3

   Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom.

   lemon (juice of 1)
4. 4

   Now pour in the veggie broth , then the nutritional yeast . Whisk to combine. Trying to get most of the nutritional yeast to dissolve in the broth. Add a few pinches of salt and pepper.

   broth: 8 (c. vegetable, 64 oz.), nutritional yeast: 1/3 (c.)
5. 5

   Bring the broth to a low boil, reducing heat a needed, then add the pasta . Simmer until the pasta is al dente, check the package for instructions.

   pasta: 16 oz
6. 6

   Taste and adjust seasoning, I needed to add more salt and pepper. You can add a squeeze more lemon juice if you want as well. Serve immediately. Top with parsley of you wanna!
7. 📝

   If you want to skip the vegan butter, you can saute the shallots and garlic in a few tablespoons of veggie broth.

8. 📝

   If the soup sits around for a few hours or overnight, the pasta will absorb the liquid. So, I recommend adding the pasta right before you want to serve.