We came up with this one time when we really wanted something like chicken soup. This is better.
soup
8 Servings
- 1 small leek (chopped)
- 1 medium onion (chopped)
- 2 t garlic (minced)
- 1 T olive oil
- 3 stalks celery (chopped)
- 3 carrot (chopped)
- 10 C water
- 4 t Better than Bouillon
- 1 T broth powder or
- 1 bouillon cube
- *1 packet of Knorrs Spring Vegetabl Soup (optional)
- 1 can chickpeas or
- 1 block extra firm tofu
- 1/2 bag Kloosky egg noodles
- 1 t basil, dried
- 2 t soy sauce
- 1/2 t lemon juice
- salt and pepper to taste
If you're using tofu, cube it up and sauté it in a splash of vegetable oil and a splash of soy sauce, in a medium skillet. When it's brown on most sides, proceed with the soup.
In a large stock pot, add the olive oil. Sauté the leek, onion and garlic, 4-5 minutes. Dump in the celery, carrot, water, broth powder, soup mix (if you have it), and chick peas. Bring to boil, reduce heat, cover and simmer for 30 minutes. Add the noodles, basil, soy sauce and boil for 5-10 minutes, or until the noodles are soft. Add the lemon juice and stir. Add the tofu if you're using it. Add salt and pepper to taste. Let it cool for 5 minutes, then serve.
You could do this in an instant pot, but if so, try to just use the sauté button and simmer the soup like you would on the stove. The smell of this soup is part of the magic. You won't get nearly enough of that if you try to cook this under pressure.
Use "rice sticks" (wide rice noodles). Break the noodles into shorter lengths (about 3 inches or less) and soak in a bowl of room temperature water for about 30 minutes. When the soup is done, as you serve each bowl, add the noodles to the soup in the bowl.