A simple and delicious immune boosting No Chicken Noodle Soup. The perfect winter soup for vegetarians and vegans!
I can hardly believe that Christmas is just days away. How fast has this year gone?
In true Pragati fashion, I came down a with little bug this weekend. A few of my coworkers got sick after our trip to Nashville earlier this month and every since that trip I’ve felt like I was on the verge of a cold. That, combined with a total lack of sleep last week, finally got me. Thankfully, I’m feeling better today and hopefully I’ll be back to full health by Christmas.
In the meantime, I pampered myself with a big bowl of No Chicken Noodle Soup which seemed to do the trick. Any time I make soup, I like to put garlic, ginger and onions in the broth. This trio is full of phytonutrients that support the health of the immune system. And when you’re fighting a cold (or on the verge of getting sick) it can really help.
More importantly, this is my first Recipe Redux post! I’m pretty excited to join this group of bloggers who focus of fun and healthy meals to share with each other. Each month a theme is given to bloggers and this month the theme was Grab a Book & Cook:
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.
Matt and I don’t own many cookbooks, in fact we only own 1! The recipe on page 54 was for a super smoothie, which didn’t seem appropriate for the season. Page 154 had this:
So my first Recipe Redux was filled with lots of creative liberty, and it ended up being absolutely delicious.
- 2 quarts of vegetable broth
- 1 cup each: chopped carrots, diced onions, diced celery, chopped shiitake mushrooms
- 1 tbsp each minced garlic and grated ginger
- 4 springs of thyme
- 6oz egg noodles (uncooked)
- Salt and pepper to taste
- Green onions to garnish
- Sauté the onions in EVOO. Add garlic, ginger and onions and cook until onions are slightly translucent.
- Add broth and bring to a boil.
- Add mushrooms, celery and carrots. Add thyme. Reduce to simmer and cover.
- Simmer the broth for 40 minutes.
- Add 4-6oz egg noodles (depending on noodle to broth ratio preference). Cook an additional 10 minutes.
- Remove from heat and garnish with fresh green onion and grated carrots.
Your turn: how do you stay healthy through the holiday season?
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