Mixed Vegetable and Quorn Noodle Soup

We’ve used ingredients previously tested by scientists in a study of noodle soup, which showed that many of these vegetables and herbs were effective in reducing inflammation associated with having a cold. Give it a try!

  • Serves 6

  • Preparation 20 mins

  • Cooking 40 mins

Mixed Vegetable and Quorn Noodle Soup
  • Nut-Free


  • 1 large onion, finely chopped
  • 3 sticks celery, finely copped
  • 1 small bunch fresh parsley, stalks finely chopped, leaves kept whole
  • 1 medium carrot, peeled and cut into matchstick size pieces
  • ½ small parsnip, peeled and cut into matchstick size pieces
  • ⅙ small swede, peeled and cut into matchstick size pieces
  • ⅓ small sweet potato, peeled and cut into matchstick size pieces
  • 2 large fresh tomatoes, peeled, deseeded and chopped or 150ml tomato juice
  • 2 medium cloves garlic, finely chopped
  • 30g chicken-style Quorn pieces (or firm tofu), cut into small cubes
  • 1750ml water
  • 2 bay leaves, dried
  • 1 tsp thyme or mixed herbs, dried
  • Plenty of freshly ground black pepper
  • 25g spaghetti, dried
  • Salt to taste


  1. Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic, tofu or Quorn into a large saucepan and cover with 1.75 litres (3 pints) of cold water.
  2. Add the bay leaves, thyme or mixed herbs and season generously with black pepper.
  3. Bring the pan to the boil and simmer on a low heat for 20 minutes.
  4. Break the spaghetti into 5cm lengths and add to the soup, cook until tender.
  5. Season to taste with salt.
  6. Garnish with parsley leaves and serve.

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Search for recipes

Sign up for our newsletter