We’ve had some really weird weather round these parts. Snow, rain, freezing, fog, then temperatures coming back up to the 60s. With all the weather changes, soup is in order…a hot broth soup, with noodles, and lots of chunky, soft vegetables.
A hot and warming savory vegetable soup is so easy to make and really only takes the effort of cutting up the vegetables. After that, the soup pretty much makes itself.
This is a delicious soup for when you’re craving a hot winter meal, and also my go-to dish when I’m feeling like a cold is coming on.
It’s gentle on my stomach and still sounds appetizing when I’m in the phase of a cold where I couldn’t imagine eating a thing.
This is a general recipe. I love trying it different ways with different vegetables. Sometimes I eat it without noodles. Sometimes I make it with more broth, and sometimes I make it with more vegetable chunks.
It’s the perfect soup for when I need to use up extra veggies in my fridge.
I make the rice noodles separate and keep them in a mason jar until I want to add them to the soup. (Just like I do with the thai curry soup.)
The idea of a quick, easy veggie soup came from Alicia’s Magic Healing Soup in her book, The Kind Diet. I have adapted that and come up with a basic formula for making this general broth-y, vegetable soup.
And I’ve never had a bad batch.
- large sauce pan or pot filled halfway with water
- variety of veggies (for this batch I had: 2 carrots, 2 ribs celery, 1 daikon radish, broccoli florets, 1 small sweet onion, a bit of green cabbage, and a leek)
- Herbamare, sea salt, or soy sauce to taste
- miso (optional)
- fresh inch of ginger root peeled (optional)
- brown rice noodles
- Boil water.
- Add root vegetables and hard vegetables.
- Simmer for 10 minutes.
- Add softer veggies, simmer for 10 minutes.
- Add Herbamare, sea salt, or soy sauce to taste.
- If I'm adding miso or ginger, I ladle a cup of broth into the Vitamix and whiz the ginger piece and the miso until they are vaporized into the liquid. ***
- Transfer that mixture back to the pot and stir.
- Boil rice noodles according to package, rinse with cool water, and store in a mason jar.
- Ladle soup into bowl, add desired amount of rice noodles.
- Serve with cracked pepper and salt to taste.