When sneezes and sniffles strike, this veggie-loaded noodle soup recipe delivers the perfect pick-me-up. Garlic and ginger bring bold flavor to every bowl, making this cozy meat-free twist on a classic as comforting as it is delicious.
Ingredients
- 4 servings of your favorite pasta, uncooked
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 1 medium leek, sliced
- 8 cloves garlic, minced
- 1-inch knob of ginger, peeled and minced
- 6 cups vegetable broth
- 4 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper, to taste
Preparation
- Prepare the pasta according to the instructions on the package.
- Heat the olive oil in a large pot over medium heat. Add the onions, leek, garlic, and ginger, and sauté for 5 minutes, until the onions are translucent.
- Add the vegetable broth, carrots, celery, and dill, and bring to a simmer. Cover the pot and simmer for 15–20 minutes, until the carrots and celery are tender. Add the cooked pasta to the pot and season with salt and pepper. Serve warm.
Yield: 4 servings
View the original recipe on the Blue Zones site.
*HonorHealth is steadfast in our commitment to go beyond the traditional expectations of a healthcare system. We are proud to be the presenting sponsor of Blue Zones Project Scottsdale, along with Cigna Healthcare and Goodwill of Central and Northern Arizona.
The Blue Zones Project Scottsdale represents a multi-year collaborative effort with the City of Scottsdale that involves the entire community working together toward one common goal – to support and build a culture of community health and well-being.