OMG! I have the worst cold. It’s literally the worst cold I’ve had in years. My head is stuffed, my nose is stuffed, I’m sneezing, coughing and my eyes are all watery. Maybe it’s even the flu since I’m achy all over.
Whatever it is, I needed soup so I threw together whatever I had to make some. I wanted it to be as medicinal as possible so I threw in lots of garlic and ginger. I also added in some kelp flakes but if you have actual seaweed, that would be delicious too.
For veggies, I used carrots, onion, celery and some mushrooms. If I had wanted the soup to be more of a meal, I would have added some cubes of tofu. Maybe next time. I did, however, toss in some udon noodles that I had. They weren’t gluten-free; they were a combo of rice and wheat. To make it gluten-free, use rice noodles.
The soup was warm and I could feel the ginger and garlic making my throat feel better (did I mention my throat is sore too?). It was delicious and a nice change from the usual “chicken” soup I crave when I’m sick. It’s a simple soup that takes minutes to make. Stay healthy and enjoy!
Garlic and Ginger Soup with Udon
SF, GF if using gluten-free noodles (not Udon)
2 vegetable-flavored bouillon cubes + 6-8 cups water or 8 cups low-sodium vegetable broth
½ medium onion, chopped
3 carrots, sliced
3 celery stalks with tops, chopped
4 oz. mushrooms, sliced
4 cloves garlic, minced
1 Tbs. fresh ginger, grated
1 tsp. dried oregano
1 tsp. kosher salt
1 tsp. kelp or dulce flakes
½ tsp. celery seed
½ tsp. dried dill
½ tsp. ground turmeric
½ tsp. black pepper
8 oz. Udon noodles or gluten-free noodles
In a large saucepan, combine the bouillon cubes and the water or add the broth over medium-high heat. Add the onion, carrots, celery and mushrooms to the broth. Mix in the garlic, ginger, oregano, salt, kelp or dulce flakes, celery seed, dill, turmeric, and pepper. Bring soup to a boil and then reduce the heat to low and cover the pot. Let the soup simmer about 15-20 minutes to develop its flavor.
Right before eating, return the soup to a boil and add the noodles to the pot. Let cook according to the package directions or until the noodles are al dente. Taste the soup for seasoning adjustments and serve while hot.
The “V” Word: Say it. Eat it. Live it.
- 2 vegetable-flavored bouillon cubes + 6-8 cups water or 8 cups low-sodium vegetable broth
- ½ medium onion, chopped
- 3 carrots, sliced
- 3 celery stalks with tops, chopped
- 4 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 Tbs. fresh ginger, grated
- 1 tsp. oregano
- 1 tsp. kosher salt
- 1 tsp. kelp or dulce flakes
- ½ tsp. celery seed
- ½ tsp. dried dill
- ½ tsp. ground turmeric
- ½ tsp. black pepper
- 8 oz. Udon or gluten-free noodles
- In a large saucepan, combine the bouillon cubes and the water or add the broth over medium-high heat.
- Add the onion, carrots, celery and mushrooms to the broth.
- Mix in the garlic, ginger, oregano, salt, kelp or dulce flakes, celery seed, dill, turmeric, and pepper.
- Bring soup to a boil and then reduce the heat to low and cover the pot. Let the soup simmer about 15-20 minutes to develop its flavor.
- Right before eating, return the soup to a boil and add the noodles to the pot. Let cook according to the package directions or until the noodles are al dente.
- Taste the soup for seasoning adjustments and serve while hot.
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