Chick’n Noodle Soup - Meat Free Monday

Ingredients

• 1 tablespoon olive oil
• 3 large celery stalks, finely diced
• 3 medium carrots, peeled and thinly sliced, or 1 to 1½ cups (120-180 g) chopped baby carrots
• 2 to 3 cloves garlic, minced
• 1 small onion, minced
• 8 cups (2 litres) water, plus more as needed
• 2 vegetable or vegan chick’n-style bouillon cubes
• 1 teaspoon salt-free seasoning
• 1 teaspoon dried dill (or add fresh at the end)
• 2 cups (200 g) tiny pasta (see Note)
• 6-8 oz (170-230 g) vegan chick’n product, chick’n-style seitan, or baked tofu, chopped into small pieces
• salt and freshly ground pepper to taste
• ¼ cup minced parsley or scallion (spring onion)
• 2-3 tablespoons chopped fresh dill (if you haven’t used dried)