Your memories of the healing, soul-satisfying power of soup can be passed along to your children this holiday season… and you can introduce new ways to try a variety of veggies.
Carrots
A tasty, kid-friendly root vegetable, carrots can be found in a variety of colors, though most commonly they are orange.
Carrots are not only easy to make – bake, roast, steam, grill, or eat them raw – they are a great source of vitamin A, fiber and are rich in anti-oxidants.
Garlic
Historically, a powerful antibiotic, garlic is also known for helping to reduce heart disease, prevent cancers, and can tremendously help with inflammation associated with arthritis. It also adds a rich flavor that enhances the flavor of any soup.
Chickenless Noodle Soup
Ingredients
- 16 oz Dry Gnocchi Pasta
- 2 Cups Celery chopped
- 1 Large Onion chopped
- 2 Cups Carrots chopped
- 2 Cups Broccoli chopped
- 12 Cups Chicken Flavored Vegetable Stock 3 Boxes
- 2 Bay Leaves
- 3 Cloves Garlic chopped or sliced
- 1/2 Tsp Poultry Seasoning
- 1 Tsp Italian Seasoning
- 1/2 Tsp Pepper
- 3 Tbs Olive Oil or Butter
Instructions
- Heat oil in pot, add celery, onion, carrots, broccoli and garlic.
- Cook on medium heat until onions are translucent.
- Add vegetable stock and all seasonings.
- Bring to a boil, then reduce and simmer 10 minutes. Add noodles, cover and cook for 15-20 minutes longer, or until noodles are cooked.
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