Noodle Soup
Dr. John McDougall published this recipe on drmcdougall.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by weonlyeatplants on SeeMeCook
A comforting plant-based noodle soup inspired by classic chicken noodle soup, made with vegetables, herbs, vegetable broth, and tender egg-free ribbon noodles. Serve with whole-wheat bread for a hearty meal.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.44 kg
- 110 g
- 80 g
- 120 g
- 1 g
- 1 g
- 5 g
- 210 g
Weights are estimates. Together, the ingredients weigh about 1.97 kg before cooking, which is about 395 g per serving.
Steps
Place the vegetable broth, chopped onion, chopped celery, chopped carrots, marjoram, sage, thyme, freshly ground black pepper, and optional soy sauce in a large pot. Do not add the noodles yet.
Bring the broth and vegetables to a boil over medium-high heat.
Cover the pot, reduce the heat to maintain a gentle simmer, and cook for about 20 minutes, until the vegetables are tender and the broth is fragrant.
Add the uncooked fancy ribbon noodles to the simmering soup and stir gently to submerge them.
Cook uncovered or partially covered for about 10 minutes longer, until the noodles are very tender. Taste and adjust the pepper before serving.
Notes
Heather McDougall notes that the soup is especially good with fancy ribbon noodles that are egg-free. Garden Time Organic Fancy Ribbons are sold in a 10-ounce bag; use about half the bag. The author serves the soup with homemade whole-wheat bread.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 188
- Protein
- 6 g
- Carbs
- 39 g
- Fat
- 1 g
- Fiber
- 4 g
Where the calories come from
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