What do you make when you’re in need of something comforting, warming, healthy and delicious? Happy Noodle Soup!
It’s Happy Noodle Soup because… there are no animals harmed in the making of it… it’s warm and nourishing when you’re feeling under the weather… and it’s comforting and soothing when you’re going through a difficult or stressful time.
Happy Noodle Soup incorporates lots of healthy ingredients that will keep you on top of things at this busy time of year, and warm and cozy from the cold.
GARLIC improves blood flow throughout the body, lowers cholesterol, tryglycerides and LDL cholesterol levels while also increasing the beneficial cholesterol HDL; has anti-tumor properties; inhibits the formation of nitrites, chemicals that could trigger stomach cancer; and the essential oils in garlic are excreted through the lungs, which means that it is particularly effective for clearing respiratory ailments.
GINGER can reduce the symptoms and severity of headaches by blocking prostaglandins, the chemicals that cause inflammation in blood vessels in the brain; has anti-inflammatory properties that can shorten the discomfort of headaches, colds and flu; blocks the production of substances that cause bronchial congestion and stuffiness; its main compounds, gingerols, are natural cough suppressants; works to reduce joint swellings from rheumatoid arthritis; and reduces blood clots and the risk of heart attacks and strokes by acting as a blood thinner.
Add those to the mega-dose of phytochemicals from the different-colored veggies, and this soup packs a wallop.
Happy Noodle Soup
- 4 oz tofu, cubed and tossed with 1 tablespoon tamari
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1″ piece of fresh ginger, minced
- 1/2 cup onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1/2 cup tomatoes, diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 8 cups water
- 1 cup (dry) pasta (whole-wheat or quinoa pasta are good choices)
- 1 cup kale, chopped
- 1/4 cup nutritional yeast
Place the tofu on a baking sheet covered with parchment paper. Broil at 450 degrees for 5 minutes, then flip and continue for 8 more minutes. Remove from the oven.
In a large pot, place the coconut oil and melt over medium heat. Add the garlic, ginger and onion, and saute for a few minutes, until it starts to become transluscent. Add the carrot and celery and continue sauteeing until it starts to soften.
Add the tomatoes, sage, thyme and smoked paprika and stir, cooking for a few minutes to let the flavors cover all of the veggies. Add the water and bring to a light boil, then add the pasta. Cook for about 10 minutes, until the pasta is al dente. Stir in the kale, tofu and nutritional yeast and heat for about 5 more minutes.
Makes 4 servings.