Not So Noodle Soup

 Not So Noodle Soup

• one package Tofu Shirataki "noodles"
• 3 cups vegetable broth
• one small onion
• one cup diced carrots
• salt and pepper to taste

Yes, it's summer and the thought of eating soup when it's this unbelievably hot may not have everyone running for their spoons, but admittedly, I can get tired of waiting for the cooler weather to come around to enjoy a nice bowl of soup.  With that in mind, I decided to try something new.  Of course, noodle soup is not a new idea, but for me, using tofu based noodles instead of pasta noodles was a little different.  Right?  For this, I used something called Tofu Shirataki (a pasta alternative using a blend of yams and tofu) to make this soup.  You don't have to worry about looking for it at some specialty food store if you're interested because I found this at Shop-Rite and it was pretty cheap.  Here's a photo of what it looks like:

The "noodles" are vegan, low-carb, low-calorie, and gluten-free, so if any of that sounds good to you, I'd suggest picking it up and seeing if you like it.  It doesn't taste exactly like pasta, but that's because it's not.   You know?  OK...first, you'll need to drain, rinse, and dry the noodles before adding them to the soup.  I did that and simply dried and pressed them on some paper towel.  Like this:

 

Let them hang out on the side while you get the rest of the soup going.  Add the broth to your soup pot and cook on medium-high.  Toss in the onion and carrot once you've diced them all up.  Let this cook for about 10-15 minutes or so.  Add in some salt, pepper, or other spices if you'd like.  

After the broth has been sufficiently simmering away, add the noodles to the pot and continue to cook on low for another 5 minutes.  The noodles really don't need long to cook, so after 5 minutes, taste one.  If you think it needs a little more time, give it some time.  Good things come to those who wait....or whatever. This is your call.  You're the chef! 

My thoughts:  the Not So Noodle Soup is a welcomed change and can be a healthier option for anyone interested in eating less pasta or adhering to a gluten-free diet.  Or maybe you're like me and you just want to try something a little bit different.  

Lastly, here's the finished soup...close-up style:

Curry Red Lentil Soup

Curry Red Lentil Soup

• 1 pack dried red lentils (16 oz.)
• 5-6 cups water
• 1 tablespoon curry powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Lentil soup has to be, hands down, one of my all-time favorite soups out there.  It is so incredibly satisfying, and I am a particular fan of the red lentil variety.  It's simple: the color is inviting and the flavor is great! Making this soup couldn't be easier either.  Start by rinsing the lentils in water and placing them into a medium-large pot.  Add in 5 cups of water and start simmering on the stove at a medium-high heat.  Give it a stir after a few minutes to keep things happy in the pot.  As it begins to cook down, add in the curry powder, red pepper flakes, salt and pepper.  The desired consistency is really up to you; as the lentils cook, if you find that the soup is becoming too thick, add in more water.   I usually add splashes of water while making it because I like the soup to be on the thinner side.  Stir the soup frequently so that it doesn't stick to the bottom and cook until the lentils are soft. If you want more spice to the soup, add in more red pepper flakes; go ahead and live on the edge!  Serve it up with some crusty bread, crackers, or a crisp, green salad.  Mmmm lentils!

A quick note about lentils:

These little guys are really good for your health!  They might be tiny, but they pack a punch of nutritionally dense benefits.  Lentils are high in fiber, help lower cholesterol, contain B-vitamins, are a source of protein, and have virtually no fat.  That's a pretty sweet deal if you ask me!  

Veggie Rice Soup

Veggie Rice Soup
6 cups vegetable stock
1 tablespoon olive oil
1.5 cups brown rice
1 chopped small onion
2 cups mixed veggies (I only had frozen for this soup)
salt and pepper to taste


This soup saved me yesterday when I was feeling very sick and needed something simple and nutritious to eat.  It doesn't take long to make, there are few ingredients, and it's perfect for cold days or days with a cold.  


I recommend making your rice in a separate pot while you work on making the rest of the soup.  Brown rice is best, so try to work that into the soup if possible.  Now, while the rice is cooking separately, add the olive oil into a medium-to-large soup pot with a dash of salt and pepper.  Dice a small onion and add that into the pot.  Sauté the onions for a few minutes and then add your vegetable broth and mixed vegetables.  Add additional salt and pepper to your liking, but don't overdose on the salt because most broths already contain a decent amount of sodium (unless you use the salt-free kind).  Let the soup simmer for about 15 minutes.  When the rice is finished, add it into the simmering soup.  Give it a quick stir and it should be all good.  


Also, if you have fresh vegetables in your refrigerator that would work well in a soup, then by all means, use those in place of the frozen vegetables.  I always have a bag of frozen veggies in my freezer as a quick back up just in case I want to make a stir-fry or in this case, a soup.  Winter can be brutal; soup can make it better.  Eat more soup!