First things first…while I’m writing this post, I’m listening to Ellie Goulding “In my City”. Click here if you want to listen while you read, for the full free-spirit-friday-experience 🙂
For those of you that know me well, know that I really don’t like to cook, and I go through phases where I will love it or hate it. I do like to eat pretty clean, so it can be costly to not cook. Recently, I’ve been cooking a lot, and haven’t seemed to mind it too much. I made this soup the other day, and decided it was so good that I needed to share it with the universe. It’s pretty much the best thing I’ve ever made, and I want to eat it all the time. It has tons of veggies, kind of Asian flavors, and it’s soooooo yummy. It’s also vegan the way that I make it, but can obviously be changed to your liking. I don’t plan on posting a ton of recipes, 1) because I don’t know how long this cooking phase will last, and 2) the way that I cook is a little bit ridiculous. I don’t really ever measure anything, and I just do what feels right. That’s how to pros do it, right?! But this soup is seriously SO good that I decided to photograph the process and give you the recipe because I like you guys. I’m going to attempt to write this out in a way that makes sense to other human beings… 🙂
These are the things you’ll need:
- A box of low sodium vegetable broth, and a box of mushroom broth
- Coconut Aminos (you can use soy sauce, but this is a GREAT alternative that’s much healthier and lower in sodium. You’ll never buy soy sauce again! Try it!)
- Earth Balance
- Olive Oil
- Ground Mustard
- 1 onion
- 2-3 carrots
- 4-5 celery stalks
- Sliced Mushrooms
- Bok Choy (you could also use spinach)
- Green Beans
- Whole Wheat or Buckwheat spaghetti: Note, if you’re keeping this vegan, to make sure you use pasta without eggs.
- Salt and Pepper
FIRST! Cut up the onion, celery, and carrots, and put them in a large soup pot with a little bit of olive oil…a few teaspoons. Cook that stuff until it’s soft! Add lots of chopped up garlic- I like a few tablespoons, but use your judgement 🙂 Sprinkle in a few drops of coconut aminos- about a tablespoon-ish? Sprinkle in some ground mustard- I’d say about 1-2 teaspoons. You can always add more- I like to use a lot of spices. Also add salt and pepper.
AFter the veggies are soft and everything looks all cohesive and happy, dump in both cartons of veggie broth. Then, in a separate little skillet, sautee the mushrooms in a little bit of Earth Balance. This step is totally skippable, and you can just cook the mushrooms in the pot, but I like my mushrooms to get a little brown on the edges so they taste super delicious. Mmm. I also sprinkled a few drops of coconut aminos in the ‘shrooms.
Then, cut up the green beans into thirds so they’re bite size. Also slice up the bok choy. They only had these little baby bok choy’s at the store- how freaking cute?
Then, add in the mushrooms from the skillet into the soup. Let it come up to a boil, and add the spaghetti. I break mine up into thirds so it’s easy to eat, and it seems like there’s a lot more noodles in there than there really is 🙂 I used about 1/3 of the package of noodles. Let the noodles cook for a little while- stir it a little bit, and it will actually thicken up a little bit from the noodles. At this point, I usually add about 3 cups of water. The noodles tend to soak up some liquid, and I like a lot of broth. Add salt and pepper if it needs it. When the noodles are almost all the way cooked through, dump in the bok choy and green beans. Do this at the end so they stay nice and crispy and green.
That’s all, folks! Go make this now. You’ll love me for it 🙂