I don't know about you, but when I'm ill there are few foods that sound good. When I was little, my mom would always fix me my favorite "sick foods": oatmeal (of course!), cinnamon toast, hot lemon water, and chicken noodle soup. There's just something healing about a bowl of chicken noodle soup...the spices, the smell, the hot broth on a sore throat. It's the perfect comfort food.
Well, I woke up with a sore throat this morning and have been loading up on Vitamin C and antioxidant rich foods. But I wanted to try to recreate my favorite sick food, minus the chicken, of course. I was pleasantly surprised how much this tasted like my childhood favorite! The combination of ingredients really worked well.
The next time you find yourself under the weather (which I hope is NOT SOON!), give this soup a try; I think you'll enjoy it.
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Detox Chicken-less Noodle Soup.
Detox Chicken-less Noodle Soup; Vegan, Gluten Free. Serves One.
Ingredients
- 1/3 Cup Low-Sodium Vegetable Broth (I use Pacific Naturals Brand)
- 1+ Cup water
- 1 T Bragg's liquid aminos
- 1/4 Cup sliced carrots
- 1/4 Cup diced onion
- 1/4 Cup sliced celery
- 3 oz. firm or extra firm tofu, cut into cubes
- 1 Cup cooked spaghetti squash strands
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- black pepper, to taste
- parsley flakes, for garnish
Method
- In a small soup pot, sauté onion, carrots, and celery in 1/3 Cup veggie broth over medium heat. Cook until carrots are tender, about 5 minutes.
- Add spices, excluding parsley, and stir well to combine.
- Add 1 Cup water (more if desired), 1 T liquid aminos, and tofu cubes. Bring to a boil and simmer for 5-7 minutes.
- Add spaghetti squash, stir gently to loosen strands, and simmer for 5 minutes.
- Pour into large bowl and garnish with parsley flakes, if desired. Serve hot.
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