No-Chicken Noodle Soup

I Love this soup! It is seriously one of the most comforting things to eat and enjoy when your sick. I actually got a rave review from my husband who admitted he couldn’t even tell it wasn’t chicken noodle soup! Now, if I could trick a meat eater into thinking my soup was made with chicken stock all you vegans out there are really going to love this recipe!

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It’s so simple and easy too! I know I say that about a lot of my recipes (because they are) but this one probably takes the cake for easier recipe ever. The key is spices. Soups need a lot of spices (and love) to taste delicious and hearty. I poured my heart (and spice rack) into this one to make it oh-so-tasty. The thing I love about soups and stews is that the you retain the most amount of nutrients this way – because any nutrients that escape from the vegetable are stored in your stock – that you also end up eating! You’re sure to get a boost of nutrients with this soup.

Ingredients:
3 Cups Water
1 Vegetable bullion
2 Stalks Celery
2 Carrots
1/2 Sweet Onion
1/3 Cup Cooked Quinoa
2 Cloves Garlic
1/2 Tsp Minced Garlic
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Basil
1 Tsp Thyme
1 Bay Leaf

Method: 
Wash, peel your carrots and onion, then chop them with the celery into bite sized pieces. Add everything except the quinoa to a pot and bring to a boil, reduce heat once boiled and allow to simmer for at least 20 minutes or until the veggies are nice and soft. Add the quinoa and allow to simmer again for 10 minutes. Remove from heat and allow to cool for around 5 minutes, serve in a lovely bowl and enjoy!

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xx KTV

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