Friday, December 11, 2015

Chickenless Noodle Soup

I used this recipe as a guide and just switched up the spices. After it sat in the fridge, it really soaked up the broth so you may need to adjust accordingly.  I made this after Thanksgiving, I needed a bit of a detox meal.

Chickenless Noodle Soup
By Kathleen Henry  (slightly modified)

1/2         tablespoon olive oil
1/2         teaspoon dried thyme
1            bay leaf
1            medium onion, diced
1            garlic clove, minced
8            cups vegetable broth
              salt and pepper
              pinch of vegetable seasoning
              couple pinches of dill
              pinch of Turmeric for color (optional)
2            celery stalks, small dice
3            large carrots, small dice
1            cup spaghetti noodles or your favorite type of noodle
8            oz. extra-firm tofu, diced

In a soup pot, heat oil over medium heat.  Add the chopped onion, sauté a bit then add the minced garlic, thyme, bay leaf, vegetable seasoning and dill (or whatever spices you are using).  Saute for about 5 minutes, or until the onion begins to brown.

Add the remaining ingredients, excluding the pasta and tofu.  Bring to a boil over high heat, then reduce to medium and add pasta.  Stirring occasionally.

Cook for about 10 minutes, or until the pasta is to your liking.  Check your seasoning then remove from heat and stir in the tofu. 


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