It got down in the 40s last night!!! I love when the seasons change, and in Florida they’re not too drastic, but it’s still enough to get me super excited. In celebration of this colder weather, I came up with this veggie pasta soup (which happens to be sugar-free AND vegan). I used a combination of this tomato, vegetable and lentil soup recipe, this very veggie soup recipe and this vegetable pho recipe (both of which are from one of my favorite food/running bloggers!). But when it really came down to it.. I used what I had. Which was:
- Vegetable broth (about 4 cups)
- Water (about 6 cups)
- 100% whole wheat fusilli noodles (1/2 package)
- Extra firm tofu (1 packaged, chopped)
- Carrots
- Broccoli florets
- Garbanzo beans
- Red lentils
- White onion
- Green onions
- Baby spinach leaves
- Celery
- Culantro
- Garlic (chopped, 6 tsp)
- Soy sauce (3 tbsp)
- Ginger powder (1/2 tsp)
- Black pepper (1 tsp)
- Cinnamon (1/2 tsp)
All I had to do was chop up all the ingredients, cook the pasta & put it aside, and add all the other ingredients into a big ole pot. I put a lid on it, brought it to a boil (stirring occasionally) and then lowered the heat to let it stew in its own herby goodness for about 30 minutes before serving. I thoroughly enjoyed it — it definitely seemed to help my nose & throat, which have been giving me some trouble lately AND I got to feed my mom and boyfriend with it, so success. Also, it makes lots so I still have left overs to eat tomorrow!
Now I’m off to enjoy this lovely chilly weather!
I would recommend this soup very highly. When i got home late from work, tired, cold and out of steam, this soup picked me up and got me back on my feet. thanks a million.