I really enjoyed this soup, though I wasn’t sure while making it…Turned out pretty good and my friend likes it a lot because it reminds him of chicken noodle soup. It’s got a much simpler, cleaner taste to it though. It’s mild and wholesome. My friend is not vegetarian but has been very graceful about my lifestyle change, so I get really happy when I discover a dish he enjoys so much!
Because friends, food is love.
Ok, so that might be a quote from the movie The Guilt Trip (which by the way was actually a very good movie!). But it’s true! That’s just how it is. That’s how I feel when I cook. Food is love. It’s such an easy and wholesome way to bless someone else and show them that you love them…
Easy Noodle Soup Recipe
8 carrots, washed and peeled
1/2 head small green cabbage
3 stalks celery
1 box organic vegetarian broth
2 cups water
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1 bay leaf
1 1/2 cups broken spaghetti noodles (I used bits from my last round of homemade pasta)
Slice carrots into rounds about 1/4 inch thick. Remove stems from cabbage and julienne-style slice the leaves into pieces about 1/4 inch wide by about 2-3 inches long. Slice celery like carrots.
Add all the vegetables to soup pot with the olive oil. Sauté the veggies on medium heat for about 5-10 minutes to develop a little color and flavor.
Add the box of vegetable broth and the water. Add in the spices and the bay leaf. Simmer on medium heat for about 15 minutes to let flavors develop.
Add in the broken spaghetti noodles, which should be no longer than two inches in length. Simmer soup for 15 minutes longer. Serve with warm bread.
Peace and joy, friends,