Vegan "Chicken" Noodle Soup
Here are two recipes that are perfect for winter, and a time when so many people have been sick with colds and the flu.
First, a WFPB and Jumpstart-friendly recipe for Quick and Easy Noodle Soup that I just received from Forks Over Knives. You too can get free recipes by email just by signing up at forksoverknives.com.
QUICK AND EASY NOODLE SOUP
Recipe by Heather McDougall at drmcdougall.com
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
6 cups vegetable stock
1 teaspoon low-sodium tamari or soy sauce
½ teaspoon dried marjoram, crushed
½ teaspoon dried sage, crushed
¼ teaspoon dried thyme, crushed
Freshly ground black pepper
3 cups dried brown rice fettuccine noodles or whole-wheat pasta, broken\
Instructions:
1) Combine the onion, celery, carrots, stock, tamari, marjoram, sage, thyme, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.
2) Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.
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Here is another Jumpstart-friendly ”chicken” soup recipe from The Vegan 8 (no more than 8 ingredients). Be sure to choose a whole-grain pasta like whole wheat or brown rice noodles.