The perfect soup to replace traditional chicken noodle soup. This is a classic comfort food made vegan, with the twist of healing spices from India.
12 cups vegetable broth
4 medium potatoes, diced
4 stalks celery, diced
6 carrots, sliced
2 cups gluten-free pasta
1 tsp coconut oil (optional)
1 medium onion, diced
1-2 tsp cumin seed
2 tsp turmeric powder
dash crushed red pepper flakes
1 tsp ground cumin
1 tsp garlic powder
sea salt
In a large stock pot, combine vegetable broth, potatoes, celery and carrots; begin to heat over a medium high flame and watch for boil.
While broth and veggies are heating, place canola oil in a saute pan over medium flame. Once oil has heated, add cumin seeds and saute until they turn brown and pop, about 1 minute. Add onion and a couple dashes of sea salt and saute until onions are golden brown. Add turmeric and saute another minute. Add red pepper flakes, ground cumin, and garlic powder and saute another 2-3 minutes (watch the heat, you may need to lower the flame to prevent over drying) and then remove from heat. This method of cooking the onion and spices together before adding them to the main dish is from Indian culture, called a turka. It COMPLETELY transform the flavor of foods, I recommend you try it with other dishes--it has revolutionized my chili!
When you notice the broth has begun to boil, boil for about 2-3 minutes and then add your pasta. You want the total boiling time to be about 10 minutes, this will be just enough time to soften the potatoes, carrots, and celery while cooking the pasta to perfection. In the last minute of the boil, add your turka (onion and spice saute). Remove from heat, add salt to taste and serve immediately!
*soy free, can be gluten free if choosing a gluten free pasta and broth/bullion.
12 cups vegetable broth
4 medium potatoes, diced
4 stalks celery, diced
6 carrots, sliced
2 cups gluten-free pasta
1 tsp coconut oil (optional)
1 medium onion, diced
1-2 tsp cumin seed
2 tsp turmeric powder
dash crushed red pepper flakes
1 tsp ground cumin
1 tsp garlic powder
sea salt
In a large stock pot, combine vegetable broth, potatoes, celery and carrots; begin to heat over a medium high flame and watch for boil.
While broth and veggies are heating, place canola oil in a saute pan over medium flame. Once oil has heated, add cumin seeds and saute until they turn brown and pop, about 1 minute. Add onion and a couple dashes of sea salt and saute until onions are golden brown. Add turmeric and saute another minute. Add red pepper flakes, ground cumin, and garlic powder and saute another 2-3 minutes (watch the heat, you may need to lower the flame to prevent over drying) and then remove from heat. This method of cooking the onion and spices together before adding them to the main dish is from Indian culture, called a turka. It COMPLETELY transform the flavor of foods, I recommend you try it with other dishes--it has revolutionized my chili!
When you notice the broth has begun to boil, boil for about 2-3 minutes and then add your pasta. You want the total boiling time to be about 10 minutes, this will be just enough time to soften the potatoes, carrots, and celery while cooking the pasta to perfection. In the last minute of the boil, add your turka (onion and spice saute). Remove from heat, add salt to taste and serve immediately!
*soy free, can be gluten free if choosing a gluten free pasta and broth/bullion.
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