This delicious vegan noodle soup has a comforting, pretty similar flavour to chicken noodle soup. The dried herbs marjoram, sage, and thyme, which are also present in poultry seasoning, the herb mixture sometimes used in Thanksgiving stuffing, are what give chicken soup its distinctive flavour. The soup cooks rapidly and is ready to eat after only 30 minutes on the stove because there is no actual chicken in it. Add a small amount of turmeric along with the herbs to give it a delicious golden tint.
Serving Size: make 8 cups
Prep time: 10 mins
cook time: 30 mins
3 cups Whole wheat pasta
1 cup chopped carrots
6 cups vegetable stock
1 cup chopped onion
1 teaspoon low-sodium tamari or soy sauce
½ teaspoon dried marjoram, crushed
½ teaspoon dried sage, crushed
1 cup chopped celery
¼ teaspoon dried thyme, crushed
Freshly ground black pepper
1- Combine the onion, celery, carrots, stock, tamari, marjoram, sage, thyme, and pepper in a pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.
2- Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
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