Vegetarian Chicken Noodle Soup
3 celery ribs, sliced, greens and all
1 medium sweet onion, small dice (any yellow onion will do)
1 carrot, small dice
1 bag Trader Joe's "Organic Foursome," or a bag of mixed veggies with corn, carrots, peas, green beans, or other similar vegetables
3 cups baby spinach
3 cloves garlic, minced
thyme, rosemary, za'atar, oregano-- whatever herbs you like. I used about a teaspoon of za'atar and a teaspoon of dried thyme
1 package Trader Joe's Chickenless Strips (optional)
noodles (I used a nest of egg noodles from the Vietnamese grocery. any noodles you want will work)
3 bay leaves
1 box vegetable broth + 1/2 box water + 2 tbsp Better than Bouillon No-Chicken Base OR 2 boxes Imagine No-Chicken Broth and water as needed, to taste
Throw the carrot, onion, and celery into a big pot with a little olive oil or butter/margarine and sweat the veggies down over medium heat for 10 minutes.
Add the minced garlic. Season with salt and pepper and cook another 2 minutes.
Add the entire bag of frozen vegetables, season again, and add the herbs and bay leaves.
Pour in broth, water, and base, and bring to a boil. Add as much water as you want, to taste, and to the consistency you want. Make sure you add a little extra liquid to take the spinach and noodles into account!
Add the chickenless strips and noodles. Boil until noodles are cooked through.
Stir in spinach just before serving.
I added a little Bragg's to my bowl when the soup was done. This is so wonderfully warming, and it's got me feeling better already. Enjoy!
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