Well…from last week’s post now I know I said we’re on a soup & breakfast kick. This week’s recipe fall right in line.
This “Get Well Soup” has been a household recipe for quite a few years. While we’ve suitable named it as a replacement for the classic, chicken noodle soup we all grew up eating when we didn’t feel well, this is a recipe we eat regularly when we don’t feel like stepping out to more creative options. It’s a staple, made with some of the most classic ingredients, has warm, wonderful flavor, and always hits the spot.
It’s also pretty impressive how simple it is, though I suppose I shouldn’t be surprised anymore when a broth of soy sauce (or tamari), nutritional yeast and water, combined with celery, onion, garlic and potatoes makes for a wonderfully wholesome recipe.
These are some of the mildest, most flavorful and comforting ingredients I can think of, so it makes sense that putting them all together in a pot and cooking them into soup will give me all the same fuzzy feels that a rainy day, a soft blanket, and a warm cup of tea would.
Same as any of my other recipes, we aren’t cooking with oil for this recipe, but are instead using the tried and true Layer Saute method. The only difference here is that rather than really cooking down the celery, onion and garlic for a longer period of time to really brown the bottom of the pan, we’re just softening them before adding the potatoes and deglazing with our broth.
This is important because getting too much of a ‘crust’ on the onions will actually prevent them from releasing their flavor into your broth during the rest of the cooking time. Too high of a heat and too much browning in the first step will produce an a soup that tastes more like burnt water than broth (trust me I’ve tried it and don’t advise it), so just that little bit of softening at the beginning is key.
So how does it taste? This recipe is:
- Mild
- Warm
- Flavorful
- Savory
- Filling without being heavy
- Perfect for cold or ‘with a cold’ days
This recipe makes about 1-2 portions (though honestly, eating a whole food, plant based diet, I can easily eat this in one sitting by myself), and being a Get Well Soup, it’s a great way to enjoy staying hydrated rather than guzzling down bottle after bottle of water when you’re sick, because of all the delicious flavor in the broth. But you don’t have to keep this recipe in your arsenal just for the times when you don’t feel well!
It’s a healthy, filling recipe that’s great for whipping up on the spot, and easy enough that you can keep the ingredients around (all of which are shelf staple or can be stored in the fridge for awhile without going bad) to make mid-week to mix up any batch-cooked recipes you may have made for the week – I made it more times for lunch at home in 2020 (healthy as I’ve been, thank goodness) than any of the times I’ve previously made it when I’m sick!
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Quick Noodle Soup / "Get Well Soup"
Equipment
- medium saucepan
Ingredients
- 1/4 small yellow onion finely diced
- 2 cloves garlic minced
- 1/2 medium Russet potato peeled (personal preference) & cubed; ~1 cup but the recipe is very forgiving
- 1 stalk celery finely diced
- 1.5 tsp soy sauce sub tamari for gluten free
- 1 tsp nutritional yeast
- 1 cup uncooked pasta of choice I typically use whole wheat penne
- 1/2 cup corn I like to use frozen [note#1]
- pepper & salt to taste
Instructions
- In a medium saucepan, saute onion, garlic & celery over medium heat for 3-4 minutes to soften them.
- Add potato and cook for an additional 2-3 minutes, until the bottom of the pan begins to brown.
- Add nutritional yeast, soy sauce, and 5 cups of water to deglaze your pan.
- Stir well, removing anything stuck to the bottom of the pan, then set to high and bring to a boil.
- Once boiling, cook for 2-3 minutes before adding your pasta and cook per package directions.
- Turn off the heat, add your corn, garnish with fresh cilantro or fresh/dried parsley and serve immediately.
- Enjoy!
Video
Notes
- Using frozen helps to cool the soup down faster so it can be eaten right away!
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