Author Notes
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 Pruett
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Ingredients
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1/2
large red onion
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4
small garlic cloves
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1
inch knob of ginger
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2 teaspoons
salt
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6 cups
vegetable broth
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1
bay leaf
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1/2 teaspoon
cumin
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3
celery stalks
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3
large carrots
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4 ounces
whole wheat pasta
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1/8 cup
fresh parsley
Directions
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Rinse off all the vegetables under cold, running water.
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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.
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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.
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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!
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