The Classics Veganized's Un-chicken noodle soup - Eat North

In a large pot, heat the vegetable oil over medium heat. Add the onion, celery, and carrot and cook, stirring frequently, until the vegetables are soft, 4 to 5 minutes.

Add the garlic, 1 cup (250 mL) of the nutritional yeast, and 1 tablespoon (15 mL) of the thyme. Cook, stirring constantly, until the garlic is fragrant, 2 to 3 minutes.

Add the water and bring to a boil uncovered. Reduce the heat to medium-low and cook, uncovered, for 20 minutes.

In a small pot of salted water, cook the spaghetti according to package directions. Drain and rinse in cold water to stop the pasta from cooking further.

Remove the soup from the heat and stir in the parsley, the remaining ½ cup (125 mL) nutritional yeast, the remaining 1 tablespoon (15 mL) thyme, and the pasta. Serve immediately or cool and store in an airtight container in the fridge for up to 1 week.