Wednesday, February 22, 2012

80---Veggie Noodle Soup for Your Cold

Chicken soup is the typical food RX for a cold.  Why? Not sure.  A veggie soup would make much more sense.  The antioxidant content of the veggies will help your body to fight inflammation, thereby assisting your immune system (theoretically).    These veggies will provide you with a variety of antioxidants, giving you the boost you need!

Veggie Noodle Soup for your Cold
Serves 4

1 tsp minced garlic
1 tsp olive oil
1 large leek, sliced into thin strips
1/2 red bell pepper, coarsely chopped
2 1/2 cups kale, coarsely chopped
1 can low sodium diced tomatoes with juice
4 cups low sodium vegetable broth
4 medium tomatoes, seeded and chopped
1/2 tsp dried basil leaves
1/4 tsp fresh ground black pepper
1 cup dry whole wheat elbow macaroni
Salt & Pepper to taste

In a large soup pot, heat olive oil over medium heat.  Add minced garlic and saute until fragrant.  Add sliced leeks, kale and red pepper and saute until slightly softened, ~4 minutes.  Add canned diced tomatoes and vegetable broth and heat to a simmer.  Add chopped tomatoes, dried basil, and black pepper and reduce heat to low.

In a large pot of boiling water, cook elbow macaroni until al dente, ~ 6 minutes.  Drain and rinse, then add noodles to soup.  Simmer on low for 5-6 minutes prior to serving.

Nutrition per ~1 1/4 cup: 180 calories, 2 g fat, 14 g protein, 25 g carbohydrates, 4.3 g fiber


  1. Yum! This looks like the perfect thing for a cold day or being sick with a cold! Thanks for sharing!

  2. Looks delicious. You should look into what Sally Fallon has to say about chicken soup though. Her cookbook, Nurturing Traditions, is one of my favorites.