real food. real life.
Fresh Vegetable Noodle Soup
Soup it is! Everyday of the week! I'd be okay with that. A soup-lover for sure.
Here's the recipe for last night's delicious veggie-version of chicken noodle soup. No chicken. Just extra veg. :)
Total Time: 30 minutes
drizzle of oil for the pot (I used coconut oil)
1 onion, chopped
2 cloves garlic, minced
Veggies for soup: We used 2 carrots, 1 head broccoli, 1/2 zucchini, a couple handfuls of spinach, 1/2 red pepper, 1/2 cup or so of frozen corn and peas, handful of brussel sprouts)
2-4 cups of vegetable broth (depending on how soupy and how much chopped vegetables you used)
Spices: summer savoury, basil, oregano, sea salt, pepper (a few shakes of each!)
A few handfuls of noodles of choice
What to do:
1) Heat oil in pot over medium heat. Add onion and garlic. Stir and cook until starting to smell delicious.
2) Then add the firmest veggies, like the carrots, broccoli, and brussel sprouts. Stir and cook until starting to brighten in colour, a couple minutes.
3) Then add softer veggies, like peppers, zucchini, corn, peas, and spinach. Stir and cook for a minute, until sizzling is creating a little brown on the bottom of the pot.
4) Then add broth and spices. Turn heat to high to bring to a boil. Stir and scape bottom of pot to release yummy sears from the veggies. Bring to a boil and stir. Cook for about 7-10 minutes or until veggies are just turning soft. Add the noodles at this point if they are quick cooking, or a cook separately and add in once cooked.
*You want to remove from high heat when noodles and veggies are just starting to turn soft. They will continue to cook a bit once you take off the heat, so keep in mind you don't want mushy mush!
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)