Hot soup reminds me of being wrapped in a warm blanket by my mom, as I stay home sick from school. These fresh vegetables and spices are a slightly "gourmet" take on the Campbell's noodle soup my mom served me, in hopes of ridding the flu. —Miachel Breton
large red onion
small garlic cloves
inch knob of ginger
whole wheat pasta
In This Recipe
Rinse off all the vegetables under cold, running water.
Now prep the ingredients. Dice the onion, finely mince the garlic and ginger, chop the celery and carrot into 1/4-in chunks, and coarsely chop the parsley.
Gently warm up the olive oil in a large pot. Saute the onion, garlic, and ginger for 5 minutes over medium heat, or until the onion turns translucent. Add in the broth (or 6 cups of water, and 1/8 cup of vegetable bouillon), salt, bay leaf, and cumin; turn up the heat and bring to a slow boil.
Toss in the celery, carrots, and noodles. Reduce heat to a simmer, and cook for 8 minutes – or until vegetables are soft and pasta is al dente. Sprinkle in parsley, and serve in warm bowls. Enjoy!