I have a cold. Actually, I'm not sure if I have a cold or if I just have terrible allergies at this time of year. I've been reminded that I was ALWAYS sick at Spring Break when I lived in Texas before. Anyway, I feel like crap. It's not really possible for me to take a day or two off to rest so my on-the-go healing strategy has been hot tea and hot soup. We've been making (No) Chicken Noodle Soup for a long time, but the farm share veggies have inspired us to make it more often.
No Chicken Noodle Soup
2 boxes (~8 cups) of no-chicken broth or
~8 cups veggie broth with 3 T nutritional yeast added
1 tub extra firm tofu, frozen, defrosted and pressed
Cut the tofu into small cubes and soak it in 2 cups of no-chicken broth or veggie broth with all the nutritional yeast added while you are doing the other steps. Freezing the tofu and defrosting it makes it have a spongier texture that is more absorbent of the broth. Press it between two plates with a heavy can on top. This step can be skipped if you are low on time.
1 lbs mushrooms
1 large onion or bunch of garlic chives
3-4 carrots
several large leaves of the greens of your choice (kale, spinach, etc.)
Chop all the veggies in smallish chunks. Saute in the bottom of a large soup pot with olive oil.
If you are using Chinese cabbage or another really leafy green, separate out the tough rib and chop and add with the rest of the veggies. Add the leaves later.
6 cups broth
1 - 2 t ground thyme
several large squirts of Bragg's Liquid Aminos
2 cloves garlic, grated or mincedfresh ground black pepper
1 inch ginger, grated or minced
2 C rotini pasta
When all the veggies are soft, add remaining broth and all ingredients except pasta. Bring the
broth to a boil and add in pasta. Let simmer for 5 - 7 minutes. Turn down heat and add in tofu and remaining broth and any leafy veggies.
Eat piping hot, preferably with a mug of tea to help clear out your head and chest. This soup is excellent as leftovers and seems to get better the next day. Yummy!
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