I’m currently coming down with a cold. I didn’t want to buy the (amazing) chicken noodle soup from Panera Bread, because I committed to not eating meat. So, I created my own recipe for “Not Chicken” Noodle Soup for the same purpose that chicken noodle soup would serve. It’s vegan, but I didn’t set out to make the recipe so.
Feel free to adjust the spice quantities to your preferences. The garlic, ginger, cayenne, turmeric, and lemon/lime were selected for their antioxidant qualities that will help soothe sore throats and recover from a cold.
1 tbsp coconut oil
3 tbsp crushed ginger (I used a squeeze bottle)
3 tbsp minced garlic
1 tsp turmeric
2 tsp basil
1/2 tsp cayenne pepper
1 tbsp lime juice OR lemon juice
1 small onion, diced
1 stalk celery, sliced in 1/8″ pieces
1/2 orange bell pepper, diced (or other color bell pepper)
3/4 c shredded carrot or equivalent diced carrot
1 can peas, drained
3-5 mushrooms, sliced, or small can of mushrooms, drained
1 serving saifun bean threads, broken or chopped into small pieces
3 c vegetable broth
1 c water
Prep is ~15 minutes, cook time is ~30 minutes.
1. Melt coconut oil in a large 4-6 qt pot. Stir in spices, onion, celery, and bell pepper. Simmer until the onion is translucent.
2. Add lime/lemon juice, carrot, and broth. Bring heat to a boil. Cook until celery, bell pepper, and carrots are soft to your liking. If you’re using fresh mushrooms, add them now too.
3. Reduce heat to medium, add canned mushrooms, peas, and bean threads. Stir to combine.
4. Continue cooking until bean threads are translucent and peas are heated through.
5. Serve and enjoy!
This isn’t usually a food blog, but I hope you enjoy this recipe!
I find it delicious, which is good cause I’ll be eating it a lot the next few days.