Vegetable Noodle Soup


Prep time: 20-30 minutes | Makes: 2-3 servings

  • 200 grams Kaslo Sourdough Millet Pasta
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 4 celery stalks, chopped
  • ½ cup green beans, chopped
  • 1 garlic clove, minced
  • 1 scallion
  • 2 tablespoons coconut oil
  • 2 ½ cups water
  • 2 ½ cups vegetable broth or homemade bone broth
  • 5 sprigs fresh thyme
  • 1 tsp dried oregano and dried basil
  • Unrefined sea salt and fresh cracked pepper to taste


  1. Chop vegetables and sauté with oil in a large pot
  2. Once the vegetables are translucent (3-5 minutes) not brown add water, broth, spices and salt and pepper.
  3. Turn to medium heat for 10-15 minutes
  4. Bring soup to a boil and add pasta, boil for 4 minutes, turn off stove and remove from heat. The pasta will be al dente but will continue cooking.

Serve and Enjoy!

Cooking Tip: The flavours blend nicely overnight and tastes great the next day! Depending on how salty your broth is, you can omit the salt or add more to your desired taste.

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