Inside of a large stock pot add the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, bell pepper, tomato and peppercorns. Fill with the filtered water and bring to a constant simmer. Partially cover with a lid and cook on medium low heat for 45 minutes until all the vegetables have softened and the broth has reduced by a couple of inches.
1 yellow onion, 1 parsley root, 1 small celery root, 3 carrots, 2 celery ribs, 3 cloves garlic, 3 leaves bay, 1/2 red bell pepper, 1 roma tomato, 10 sprigs fresh thyme, 2 tsp peppercorns, 5 qt filtered water
Stir in the turmeric, nutritional yeast, garlic and onion powders and simmer another 15 minutes or so.
1/8 tsp turmeric for color, 1/2 tsp garlic powder, 4 tbsp nutritional yeast, 2 tsp onion powder
Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
1 yellow onion, 3 leaves bay, 10 sprigs fresh thyme, 3 cloves garlic
Taste the soup and season with sea salt and freshly cracked black pepper.
sea salt + black pepper to taste
When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a few minutes until the noodles are al dente taking care not to overcook them. Serve hot with freshly chopped Italian parsley and cracked black pepper on top.
8 oz angel hair noodle nests