COMFORTING VEGGIE NOODLE SOUP

3 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tsp mustard seeds

• 1/2 leek or 2 green onions (white parts), chopped

• 4 celery sticks, chopped

• 4 carrots, chopped

• 3/4 tsp dried thyme

• 1 tsp ground fennel seeds

• 1/4 tsp turmeric powder 

• 1 inch ginger, grated (add more to taste)

• 1 clove garlic (optional, omit if sattvic)

• 8 cups veggie stock (or bone broth)

• 1/2 cup sprouted mung beans (optional)

• 8 oz spiral, shell, or elbow pasta (option to use brown rice noodles, quinoa noodles, chickpea noodles, GF noodles, or any of your choosing)

• Salt & pepper to taste

• Lemon zest for serving (to taste)

• Fresh lemon juice for serving 

• Fresh parsley or cilantro for serving

• Drizzle of olive oil for serving

DIRECTIONS

1. Add ghee to a large pot over medium heat. Add the mustard seeds and heat until they begin to pop.

2. Add the onion/ leek if using, celery, and carrots. Add a pinch of salt and sauté for about 4 to 5 minutes or until aromatic.

3. Add the thyme, turmeric, ground fennel, ginger, and garlic if using. Sauté for 1 to 2 minutes.

4. Add the stock and sprouted mung beans if using. Bring to boil then, cover and reduce to a simmer. Allow to simmer until the sprouted mung beans and veggies are soft (about 15 to 20 minutes).

5. While that is simmering, cook the pasta in a separate pot according to package directions BUT, cook them for 1 minute less than indicated (so the pasta does not get overcooked when you combine it with the broth).

6. Once the soup is done, turn off the heat and add lemon zest to your desired amount (I used about 1/2 a lemon). Taste and season with salt & pepper.

7. Divide the cooked pasta into your serving bowls, reserving any leftovers in a separate container for storage (so they don't get soggy and soak up all the broth when storing).

8. Ladle the soup over the cooked pasta in each bowl to your desired amount. Serve warm with a spritz of lemon, drizzle of olive oil, and a topping of fresh parsley or cilantro.

#kidfriendly #vata #pitta #kapha #fall #winter #spring

Notes

• I developed this recipe with cough and colds in mind. Hence why I offer garlic as an optional ingredient. We don't use a lot of garlic and onion in Ayurvedic cooking, but when sick, they come with so many immune-boosting qualities, so let's throw them in! Plus, who doesn't love a bowl of chicken noodle soup when they are sick? It is an American classic.

• Speaking of chicken, you can add cooked chicken if you'd like, but if you are sick, I would go light on the chicken. If sick with a cough/ cold, digestion is likely weaker, and meat is heavy, thus too much of it might not be a good idea. Although this does depend on the person and the condition. At the end of the day, listen to your body.

• Sprouted mung beans? Yes! They go well in this soup for extra protein, nourishment, and cleansing. But, if you don't have any lying around, don't sweat it, you can omit them. You can try to sub green whole mung beans (soaked for at least 2 hours), that might be good. Or you can stick to noodles and veggies; again, listen to your body.