It’s January. It’s gloomy. You’re getting the inevitable sinus situation. It’s time…for chicken noodle soup. Of course, with a vegan/vegetarian twist. Ginger, garlic, turmeric – it’s so healing and so warming. You’ll be making this on repeat, I promise.

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Recipe

Serves: 2-3 bowls

Cook Time: 30-40 minutes

Ingredients:

• Equal parts carrot, yellow onion, celery
• 4-5 cloves garlic
• Knob of ginger ginger
• 3 cups water
• 3 cups non chicken broth
• 1/2 non chicken boullion cube
• Salt to taste
• OPTIONAL: Squeeze of lemon
• OPTIONAL: Parsley for garnish
• Olive oil
• Noodles of choice
• Turmeric 

Instructions:

• Finley dice onion, slice carrots into disks, and slice celery 
• Mince ginger and garlic
• Add olive oil to a pot
• Once oil is heated, added all veg to the pot
• Sautee until slightly tender
• Add in non chicken broth, water, salt, bouillon, and turmeric
• Bring to a boil
• Reduce to a simmer and leave 
• OPTIONAL: add a squeeze of lemon
• In a separate pot, cook your noodles (I like to cook mine in a mix of broth and water)
• Once tender, drain
• Assemble your bowl with noodles, veg, and broth then top with parsley