COLD-BE-GONE FLA­VOR BOMB NOO­DLE SOUP

Best Health - - BEST EATS -

SERVES  | TIME TO MINS

I don’t know about you, but I’m not down with bland, bor­ing soups. Give me a rich soup with a ton of fla­vor! I want herbs, I want spice, I want a kick of tang and a rich broth with umami. The pasta adds hearti­ness that will make this a well-loved din­ner for fall, win­ter, or spring. For even more stay­ing power, add 1 1/2 cups cooked chick­peas or white beans, or add 2 cups of stemmed and finely chopped kale! To amp up the fla­vors even more, I love this soup served with a hefty sprin­kle of Ital­ian Herb Parme­san or a swirl of one of my home­made pestos. Serve it with my Pump­kin Spice and Ev­ery­thing Nice Salad for an even heartier meal.

IN­GRE­DI­ENTS

2 ta­ble­spoons ex­tra-vir­gin olive oil 2 cups (280 g) diced sweet or yel­low onion (1 large) 6 large gar­lic cloves (36 g), minced (3 ta­ble­spoons) 3 medium car­rots (220 g), peeled 3 medium stalks cel­ery (160 g) 2½ tea­spoons grated fresh gin­ger (I use a Mi­croplane) * ¾ tea­spoon dried thyme leaves ¾ tea­spoon ground sage 2 ta­ble­spoons tomato paste 6 cups (1.4 L) veg­etable broth 5 ounces (1½ cups/140 g) dry pasta of choice (I use ro­tini) ** ¾ cup packed (15 g) fresh pars­ley leaves, minced 1 tea­spoon fresh le­mon juice, or more to taste ⅛ tea­spoon cayenne pep­per (op­tional) Fine sea salt and freshly ground black pep­per

METHOD

Š1. In a large pot, stir to­gether the oil, onion, and gar­lic to com­bine. Sauté over medium heat for 5 to 6 minutes, un­til the onion is soft­ened. ‹2. Mean­while, dice the car­rot and cel­ery into ¼- to ½-inch (5 mm to 1 cm) pieces. This will help them cook faster. You should have 1½ cups car­rot and 1⅓ cups cel­ery. Add the car­rot and cel­ery to the pot and stir to com­bine. Sauté for a cou­ple of minutes. Œ3. Stir in the gin­ger and sauté for 1 minute. Ž4. Add the thyme, sage, tomato paste, and broth. In­crease the heat to high and bring to a boil, then re­duce the heat to medium-high, cover, and sim­mer for 5 minutes, or un­til al dente (still a bit firm). 5. Add the pasta and cook, un­cov­ered, stir­ring oc­ca­sion­ally, un­til al dente, fol­low­ing the tim­ing guide­lines on the pasta pack­age. Check on the pasta fre­quently while it’s cook­ing, as you don’t want to over­cook it. 6. Once the pasta is al dente, re­move the pot from the heat and stir in the pars­ley, le­mon juice, cayenne pep­per (if us­ing), and salt and black pep­per to taste. Serve im­me­di­ately

STOR­AGE

This soup is best served fresh, due to the pasta’s ten­dency to soften dur­ing stor­age, but you can store it in an air­tight con­tainer in the fridge for up to 3 days. Some types of noo­dles will soak up the broth as the soup sits, so you may want to add a bit more broth when re­heat­ing, sea­son­ing again to taste. I don’t rec­om­mend freez­ing this soup with the pasta in it, as the pasta can soften too much upon thaw­ing. How­ever, you can freeze the soup with­out the pasta and add freshly cooked pasta when re­heat­ing.

TIPS

* Us­ing 2½ tea­spoons grated fresh gin­ger re­sults in a spicy soup, es­pe­cially af­ter sit­ting overnight. If you pre­fer a less in­tense broth, start with 1 tea­spoon gin­ger and add more to taste. ** Read the di­rec­tions for your pasta care­fully. Pasta that re­quires only 5 minutes to cook and re­quires a cold rinse, such as chick­pea pasta and some other gluten-free ver­sions, will not work in this recipe be­cause it will be­come mushy. You’ll want to cook these types of pasta on the side, in their own pot. Store the cooked pasta separately, and add it to in­di­vid­ual bowls when serv­ing.

Ex­cerpted from Oh She Glows for Din­ner: Nour­ish­ing Plant-Based Meals to Keep You Glow­ing by An­gela Lid­don. Copyright © 2020 Glo Bak­ery Cor­po­ra­tion. Pub­lished by Pen­guin Canada, a divi­sion of Pen­guin Ran­dom House Canada Lim­ited. Re­pro­duced by ar­range­ment with the Pub­lisher. All rights re­served.

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