chicken soup for vegans
February 01, 2018
By popular demand (okay, maybe just demanded by family members), here is the winter penicillin you need to cure all ills, only you leave out the bird. My Ukrainian grandmother made this (with the bird, sorry bird) with her own homemade noodles, and it’s still everyone’s favorite.
(I forgot to take a picture of the soup, so here’s a collection of Pyrex dishes that probably once had soup in them. There is a Pyrex museum in Bremerton, Washington, by the way.)
No-Chicken Noodle Soup
(Amounts are up to you. Just add things until it looks like the soup you want. You can make this without parsnip or cauliflower.)
- olive oil
- fresh ginger
- tomato (a small one, fresh or canned)
- Better-Than-Bouillon No-Chicken broth concentrate
- frozen peas
- chopped parsley and/or spinach and/or kale and/or green onion (trace amounts)
- cooked hot noodles, egg or eggless
Chop the onion and saute in oil. Add the chopped ginger and garlic, and then the rest of the vegetables, have been chopped or cubed into uniform bits. Add a few cups of water and a few spoonfuls of the broth concentrate. Taste and season with pepper, but not salt–the broth is probably salty enough. Simmer until the vegetables are tender, and at the very last, throw in a handful of frozen peas and the chopped parsley. Serve over hot cooked noodles. Stay warm!