Saturday, 28 March 2015

Chickenless Noodle Soup

Something that many meat-eaters ask when unfamiliar with a vegetarian diet is "but what do you eat if you can't have meat??" or another common comment being "I couldn't give up all my favourite things"…Like chicken noodle soup? Well, meaties, let me tell you that you can essentially replace meat in almost any dish. You're right, it's not the same, it's different… but the dish doesn't suffer for it. With the right seasonings and spices, any meatless dish can be just as fabulous as what you're used to, if not better in some cases! If you're already vegetarian or vegan, you know this. But if you are a hardcore meat-eater (and on my blog, which is doubtful), I challenge you to try and leave it out every now and then. You might surprise yourself! And your cooking skills will only improve with added challenges.

(Original recipe from Produce on Parade)
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tsp thyme (fresh or dried)
1/2 tsp rosemary
1 bay leaf
3 large carrots, chopped
3 large celery stalks, chopped
4 cups of vegetable broth
1 cup of tofu, pressed and cubed
1 cup of pasta noodles, your choice of what kind-- I used bow-ties 

+ salt and pepper
+chopped carrot greens for garnish (just the top of your carrots!)

1. Over medium heat in a large pot, sauté oil, onion and garlic with thyme, rosemary and bay leaf until onion begins to brown
2. Add chopped carrots and celery and stir-well, let sauté for another minute or two
3. Add vegetable broth and pasta and cook for an additional 10 minutes over high heat
4. Add tofu cubes and reduce heat, simmer for another 5 minutes
5. Serve soup hot and sprinkle carrot greens on top! 

Note: The tofu tastes better the longer it sits in the soup and absorbs more broth. It might be even better the next day.

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