Best Homemade Vegan Vegetable Soup Recipe

Heat oil in a large pot over medium-high heat. Add potatoes celery carrots and onion. Saute until slightly soft 2 to 3 minutes. Add mushrooms and cook stirring frequently until onion is translucent about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted about 2 minutes. Add water to cover bay leaves and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.

Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite about 8 minutes; drain.

Stir tofu tamari and bouillon into the soup. Simmer until bouillon is dissolved about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.