Bryanna's Golden Vegetable Noodle Soup
Recipe by: Bryanna Clark
Grogan, from "The Almost No-Fat Cookbook"
Submitted by: vggiegirl
1 large onion, chopped
1/2 c. chopped celery
1 minced garlic clove
8 c. hot water
1/2 c. yellow split peas, rinsed
1/2 tsp. turmeric
1 bay leaf
1 c. (whole wheat, if you like) thin spaghettini, broken
1 c. frozen peas
1/2 c. chopped carrot
1/2 c. parsley, chopped
1/3 c. nutritional yeast flakes
1 T. salt
1/2 T. soy sauce
In a large pot, steam-fry until tender the onion, celery and garlic.
(Can also sauté in a little olive oil.)
Add and simmer for 1 hour water, split peas, turmeric and bay leaf. Add the
rest of the ingredients. Cook just until the noodles are soft and the carrots
are tender, adding freshly-ground pepper, if you like.
WHEN YOU HAVE A COLD, add about 1/4 tsp. cayenne pepper, and squeeze a whole
fresh clove of garlic from a garlic press directly into each bowl of soup.
fatfreevegan.com
See our privacy policy
Blog
