Thursday, November 10, 2016

Perfect Chicken-less Noodle Soup!!

This is the perfect soup for when you’re sick, had a bad day, have company over, or… heck, it’s great ANYTIME!! Very healthy, low fat, and of course, delicious. Here’s how to make it!


Vegetable oil spray (optional)

½ onion, cut into chunks, layers separated

1 cup chopped celery

1 cup carrot slices

1-2 Vegetable Bouillon cubes (Sometimes I like to use 1 TBSP of vegetable Beyond Bullion paste instead)

½ a small package of whole wheat ribbon noodles

1-2 cups of SoyCurls, depending on preference (could use chickpeas or beans instead)

A few shakes of Mrs. Dash Table Blend (to taste)

Garlic salt and black pepper (to taste)

Water (your desired amount)

Spray the inside of the pot with a coating of vegetable spray (or, to be oil-free, put a bit of water in the bottom of the pan, just enough to get the onions and veggies soft). Put in the onion pieces and cook on medium heat until they start to get soft. Once they do, put in the carrots and celery. Let them cook until the onion becomes translucent. Add about 3 inches of water to the pot and let simmer with the lid on until the celery becomes soft. Add the noodles to the pot and more water to cover them if needed, cover with the lid again and simmer until the noodles are about half-way cooked. Add the Soycurls to the pot. Add the Boullion, Mrs. Dash, garlic salt and black pepper. Once the Soycurls become soft, use kitchen scissors to snip them to smaller, bite-sized pieces. (They float, so this will not be too difficult). Let the soup simmer until the noodles are fully cooked and the carrots are fork-tender. You will also be able to tell when it’s close to done because you will start to smell the delicious aroma. :) Serve immediately and enjoy. This soup can be stored in the fridge for up to 5 days.

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