Comfort Soup
Easy to make soup that provides warmth and comfort when you need it most
Servings: 4 people
Ingredients
- 2 carrots , peeled and chopped (or use equivalent frozen)
- 2 stalks 2 stalks celery , diced
- 1 onion, chopped
- 3 cloves 3 garlic, chopped
- 1 small or medium summer squash, chopped in chunks
- 6-8 Mushrooms (any variety), sliced
- Shake garlic powder, red pepper flakes (can be omitted), Nutritional Yeast (can be omitted)
- 1/4 tsp turmeric
- Freshly ground black pepper, to taste. Salt as needed (Optional. I actually do not use salt but you can if you feel salt is needed)
- 6 cups vegetable broth
- Rice noodles
- Add ins: Chopped Bok Choy or Kale, Coconut Aminos to taste, splash of white wine, beans
Instructions
- Chop onion, garlic, celery, carrots and add to soup pot that has been sprayed with cooking spray (make sure it’s dairy and gluten free). Sauté until softened. Add a few tablespoons of water, if needed, to prevent sticking.
- Add broth, seasonings and simmer for 20-30 minutes.
- Add mushrooms and squash and continue to simmer.
- Cook rice noodles according to package directions 10 minutes prior to serving soup. Add cooked noodles to soup bowls and top with soup. Do not cook noodles in the soup pot. They will absorb too much of the broth and become mushy. Refrigerate any leftover soup and enjoy later in the week.