Quick Noodle Soup / "Get Well Soup"
This cozy, mild and comforting soup is filling without being heavy and perfect for cold or 'with a cold' days. It's made in one-pot without oil and with shelf-stable and fresh but longer-lasting ingredients (like celery) that come together beautifully to make a quick, fresh and warm dish for on-the-spot comfort for yourself or a buddy when you're not feeling well, or even just to enjoy mid-week to break up batch-cooked meals.
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!