I put this recipe together after a craving for chicken noodle soup. I combined a number of different recipes and tested it several times before I was happy with it. This is not your boring everyday (no) chicken noodle soup either, it has a lot of spices! Hope you enjoy!
- 1 onion (or 1/2 Tbsp onion powder), chopped
- 2 cloves garlic, pressed
- 1 tsp coconut oil (or olive oil)
- salt and pepper
- 1 cup chopped/sliced carrots
- 4 cubes GoBIO! No-Salt Added Vegetable Bouillon Cubes (or other Veg Bouillon, this one is 1 per every 3 cups of water so adjust accordingly)
- 12 cups water
- 2 tsp thyme (or 4 fresh/dried sprigs)
- 2 Tbsp turmeric
- 5 tsp parsley
- 1 Tbsp ground black pepper
- 1 package of extra firm tofu, water drained, pressed, and cut into small (1/2″) cubes – smaller pieces generally soak up more flavours
- 1/4 pkg Gluten-free noodles – I use San Zenone brand Spaghetti, which is made out of only corn and water
- 5 bay leaves
- 1 tsp olive oil
- You will need one large (greater than 12 cups) pot.
- Grill onion in the bottom of the soup pot over medium heat with the coconut oil, then add salt and pepper and pressed garlic cloves. Don’t let the garlic brown or burn and cook onions until only translucent.
- Add the carrots to the pot, and briefly toss them together.
- Add 12 cups of water and 4 bouillon cubes, pressing them apart with your fingers (should be like putty but crumbly) before putting them in the water. Use a spoon to break up any chunks as it comes to boil.
- Add thyme, turmeric, parsley, ground black pepper, & bay leaves.
- Add the cubed tofu.
- Break the dried spaghetti noodles into much shorter pieces (about 1 – 3 “) and add them to the water.
- Let the water come to boil and allow the noodles to cook according to package instructions (~ 5 minutes)
- Reduce heat to a simmer, add the olive oil, and allow to cook another 20 minutes, stirring frequently.
- This recipe would also work as a crock pot recipe, just add all ingredients together.
- Remove bay leaves before serving (I usually just leave them in and eat around them). Enjoy!
Some fun facts about Turmeric:
- one of the main components of curry spice
- comes from the root Curcuma longa, a member of the ginger family
- sometimes used as an additive in breads to give a more golden, toasted colour
- Curcumin, a chemical component of turmeric, has been found to have anti-inflammatory properties and antioxidant properties, by inhibiting a number of pro-inflammatory and oxidative molecules in the body including: phospholipase, lipooxygenase, cyclooxygenase 2, leukotrienes, thromboxane, prostaglandins, nitric oxide, collagenase, elastase, hyaluronidase, monocyte chemoattractant protein-1 (MCP-1), interferon-inducible protein, tumor necrosis factor (TNF), and interleukin-12 (IL-12). These relate to a number of different disease processes in the body.
- In animal studies, curcumin was found to significantly reduce obesity-related inflammation, was associated with small but significant decreases in body weight and fat content, and was able to significantly lower blood glucose and HbA1c levels (an indicator of glycated hemoglobin, an indicator of diabetes that happens in prolonged high blood glucose, whereby glucose becomes attached to hemoglobin in red blood cells and remain that way)
- Because of inflammatory processes’ close relation to tumor formation and propagation, curcumin is believed and anticipated to have a positive effect against carcinogenesis (the onset of cancer).
- Understanding Food Principles, 4th Eds – A. Brown, 2011