RECIPE UPDATE: this soup has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.
Tis the season! Flu season! One of my little ones has come down with a bug. When this happens, my first reaction is to make this soup. Other people might reach for the big brand soup in the can, but for us vegans, we tend to insist on something more wholesome than what comes out of such a container, let alone try our damnedest to avoid what goes into it in the first place.
In fact, over the years, my kids have come to expect this soup when they are feeling under the weather. It takes about 20 minutes to make, including prep time, but it tastes like you've had on the back burner all morning.
The soup contains about the same simple ingredients as the canned stuff (if you don't include all the unpronounceable ingredients, that is): just carrots, celery, onions, noodles and seasonings.
Bookmark this page for the next time you need a little pick-me-up.
Total to make 6 servings: