Chicken(less) noodle soup – the veggie version!

Going meat-free doesn’t mean you can’t enjoy the classics. I have been delightfully surprised at how easy it is to omit meat from the majority of my meals. Case in point – chicken noodle soup. I made this last year and corey absolutely loved it so when he requested it a couple weeks ago I feared it wouldn’t taste the same without the chicken in it. I made it with all of the same ingredients (including chicken stock so it’s not entirely vegetarian) but I have to say, it turned out great, if not better, than before. Plus, I was able to make a huge pot of it so I had leftovers to bring to work with me for a week! And it never got old! Unfortunately I forgot to take step-by-step pics 😦

Ingredients (use as much or as little as you like – no measurements needed)

• Broth
• Your choice of whole wheat noodles
• carrots, diced
• celery, diced
• onion, diced
• garlic
• S&P
• Thyme
• Two bay leaves
• Optional – lemon juice, dill, basil, parsley or sprig of thyme

Directions

1. Cook pasta according to directions on package

2. Saute veggies and garlic until softened, season with S&P

3. Toss veggies and noodles into big soup pan and add broth. Season with additional thyme, bay leaves and S&P (some lemon juice, dill or basil are some other optional ingredients). Simmer for about an hour to allow the flavors to mature.

4. Remove bay leaves and pour into soup bowls and garnish with parsley or a sprig of thyme.

In other news….

I have an exciting announcement! I am starting another blog! I started to notice myself including things like DIY’s, home decor and other topics unrelated to health and cooking and decided that I should keep them separate. So, hopefully starting in December I will unveil, Little Miss 312! It will be a culmination of fashion, lifestyle, home decor, DIY’s, fitness, and events in and around Chicago.

I’m heading to Minnesota this coming week so hopefully I’ll stock up on some great recipes to share with you!

 

Cauliflower Cheddar Soup

Well if you haven’t caught on yet, I like soup. A lot. A great homemade soup is so awesome on a chilly day. And there are always leftovers which last several days, perfect to pack and bring to work. This was also very easy to make, a must here on Dishin’ About Nutrition 🙂

Cauliflower & Smoked Cheddar Soup – Eating Well Magazine

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 onion, diced
• 4 cups chopped cauliflower florets (from 1 medium head)
• 2 1/2 cups low-fat milk, divided (I used almond milk)
• 2 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon white or black pepper
• 3 tablespoons all-purpose flour (I used almond flour)
• 1 1/2 cups shredded extra-sharp Cheddar cheese
• 1 tablespoon lemon juice

Directions

1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

2. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

And the random photo of the day….