Vegan Ginger Chicken Noodle Soup | VegNews

Ingredients

• 2 tablespoons olive oil
• ½ cup yellow onions, diced
• 1 cup sliced carrots
• 1 cup celery, sliced
• 1 cup kohlrabi, peeled and diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ¾ teaspoon ground black pepper
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons fresh ginger, peeled and grated
• 3 bay leaves
• 8 cups
• vegan chicken broth
• ½ cup white wine
• ¼ cup lemon juice
• 8 ounces
• fusilli noodles