Remember that time you were feeling a pesky summer cold coming along and your friend told you her dad makes the best chicken noodle soup ever? And you said you were vegetarian which promptly ended that conversation? Or, remember that time you weren’t a vegetarian but you wanted to lower your carbon footprint in a delicious way?
Ingredients:
2-3 tablespoons of olive oil
As much garlic as you heart desires
1 cup of chopped onion
4-5 cups of veggie broth
1 package of extra firm tofu (squeeze out the excess water!)
1/2 a package of your favorite noodle (I go for the spirals!)
As much dried basil, oregano, rosemary, and other delicious dried herbs as you want
Salt and pepper to taste
Optional: A teensy bit of cream
The Oh-So-Simple Directions:
Everything is done in ONE POT so that’s less cleaning for you! In a large pot, cook your onion, garlic, and celery in the olive oil over medium heat until they’re tender. Turn up that heat to high, and pour in the veggie broth. If you feel like you need more liquid, add some water. Add all of your dried herbs and the pasta. Cut the tofu into small cubes and carefully plop them into the pot. The broth mixture should definitely be boiling by now. Once all of the ingredients (minus cream!) are in the pot, turn the heat down to medium/low, cover, and let the soup simmer for 20-30 minutes with occasional stirring/tasting. The soup will be ready once the noodles have fully cooked. At any point if the liquid level looks too low, add water. After the soup contents are cooked, remove the soup from the heat, and stir in your optional cream for some added creaminess.
And…. bon appétit! Enjoy this vegetarian version of the classic common cold cure!
UNC Healthy Heels 