Best Homemade Vegan Vegetable Soup

• 2 tablespoons grapeseed oil, or to taste
• 2 potatoes, chopped (optional)
• 3 stalks celery, sliced
• 3 carrots, sliced, or more to taste
• 1/2 large white onion, chopped
• 8 shiitake mushrooms, sliced, or more to taste
• 1/2 bunch Swiss chard, chopped
• 6 cloves garlic, halved
• salt and ground black pepper to taste
• water to cover
• 2 bay leaves
• 1/2 (16 ounce) package fusilli pasta (optional)
• 1 (8 ounce) container extra-firm tofu, cubed (optional)
• 2 tablespoons tamari
• 1 tablespoon vegetable bouillon (such as Better Than Bouillon(R))

1. 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.
2. 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.
3. 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.

grapeseed oil, potatoes, stalks celery, carrots, white onion, shiitake mushrooms, swiss chard, garlic, salt, water, bay leaves, fusilli pasta, tamari, vegetable bouillon

Taken from www.allrecipes.com/recipe/261719/best-homemade-vegan-vegetable-soup/ (may not work)