Vegan “Chicken” Noodle Soup

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The winter holidays are in full celebration mode! If you haven’t eaten a cookie all year, you will this month. Parties, baking with the family, snacking while enjoying in the annual Christmas movies on TV — don’t be surprised if someone in your house comes down with a cold. Did you know that eating sugar suppresses your immune system for the next four hours?  With all the added sugar we consume at this time of year, is it any wonder that flu season tags right along after the holidays?

Mom always said that chicken soup is the best medicine for a cold, and she was right. With this recipe even a vegan can get all the benefits of her age-old remedy without sacrificing a bird. It tastes just like the real thing!

Ingredients:

1 – 2 TBS. Organic coconut oil

2 carrots, chopped

1 stalk celery (including leaves), chopped

1/2 large onion, chopped

6 – 8 ounces mushrooms, sliced (can use frozen)

1 can organic garbanzo beans, rinsed and drained

1/2 cup frozen organic corn

4 – 5 cloves garlic, pressed or chopped fine

1/2 tsp. ground ginger

1/4 tsp. curry powder

1 tsp. sea salt

1/4 – 1/2 tsp. pepper

1 bay leaf

8 cups vegan “chicken” broth (I like Imagine brand No-Chicken Broth best)

2 tsp. Bragg’s Liquid Aminos

1 cup small dry pasta

Melt coconut oil in a stockpot or dutch oven. Add the chopped carrots, celery, and onion and cook for a couple of minutes, stirring occasionally. Add the mushrooms, salt, pepper, ginger, and curry powder and cook for another 2 -4 minutes.

Add the vegan “chicken” broth, garbanzo beans, corn, garlic, bay leaf, and Bragg’s Liquid Aminos. Turn heat to high and heat to boiling. Add the pasta. Reduce heat to simmer and cook until pasta is tender. (If not serving immediately, cook pasta less than the recommended time because it will continue to cook in the hot soup).

Makes 8 – 10 servings.

Don’t wait ’til you’re sick to enjoy this delicious soup. It will be one of your favorites!

 

 

 

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