We came up with this one time when we really wanted something like chicken soup. This is better.
soup, vegan
8 Servings
- 1 small leek (chopped)
- 1 medium onion (chopped)
- 2 t garlic (minced)
- 1 T olive oil
- 3 stalks celery (chopped)
- 3 carrot (chopped)
- 10 C water
- 4 t Better Than Bouillon
- 1 T broth powder or
- 1 bouillon cube
- *1 packet of Knorr's Spring Vegetable Soup (optional)
- 1 can chickpeas or
- 1 block extra firm tofu
- 1/2 bag Kloosky egg noodles (or rice sticks for vegan/GF version)
- 1 t basil, dried
- 2 t soy sauce
- 1/2 t lemon juice
- salt and pepper to taste
If you’re using tofu, cube it up and sauté it in a splash of vegetable oil and a splash of soy sauce, in a medium skillet. When it’s brown on most sides, proceed with the soup.
In a large stock pot, add the olive oil. Sauté the leek, onion and garlic, 4-5 minutes. Dump in the celery, carrot, water, broth powder, soup mix (if you have it), and chick peas. Bring to boil, reduce heat, cover and simmer for 30 minutes. Add the noodles, basil, soy sauce and boil for 5-10 minutes, or until the noodles are soft. Add the lemon juice and stir. Add the tofu if you’re using it. Add salt and pepper to taste. Let it cool for 5 minutes, then serve.
Instant Pot option: pressure cook for 7 minutes > instead of the 30 minute simmer, quick release, hit sauté, bring to a boil, > add noodles, then follow the normal post-noodle instructions.
Use “rice sticks” (wide rice noodles) in place of the egg noodles. Break the noodles into shorter lengths (about 3 inches or less) and soak in a bowl of room temperature water for about 30 minutes. When the soup is done, as you serve each bowl, add the noodles to the soup in the bowl.
\label{im-sick-soup}