This vegetable noodle soup is as simple, direct, and delicious as it gets. Served extra hot and plump with pasta noodles, it's the kind of soup that comforts minds and bolsters spirits. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, this should be in your wheelhouse.
To make this extra rich and creamy vegan horchata, just soak some rice and a cinnamon stick in water for a bit, then blend and strain. The coconut milk gets added at the end, along with a nice dose of vanilla extract. I sweetened up my coconut horchata with maple syrup because (1) as a liquid sweetener it’s easy to stir in, and (2) not all granulated sugar is vegan, and I wanted to keep my horchata vegan.
