A lighter version of a chicken noodle soup featuring meaty jackfruit surround by hearty veggies and a warm hug from your favorite noddles.
1 pot, 20 minutes customized to your taste. I use no garlic in here except powder which you can sub for the salt. You will want to omit the extra salt otherwise you might be eating a bag of salt. Yuck! Sometimes I don’t even use garlic in this and it still tastes amazing!
I like simple spices in here, however, use what flavors you want. I sometimes will add a bay leaf and fish it out at the end. Adds an extra layer of complex flavors.
We all know the longer it sits the better it gets, second day is always the most flavorful but I like to eat it right away because the smell is intoxicating! IF you freeze, place in air tight container and layer over plastic wrap. This helps with no freezer burn.
Serve with your favorite bread or crackers.
Happy slurping!
Vegetarian Soup
Ingredients
- 1 small onion, diced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 8 cups vegetable broth
- 2 cans jackfruit, drained, shredded
- 4 cups pasta, uncooked
- Parsley, finely chopped for garnish
Directions
- In a large pot, add onion, carrots, celery, oil, garlic powder, salt, pepper, and oregano. Cook until onion is translucent and carrots are tender.
- Add broth and jackfruit, bring to a simmer for 5 minutes, covered.
- Add uncooked pasta, turn down to a low simmer covered for another 10 minutes or until noodles are cooked to your liking.
- Remove from heat, serve warm sprinkled with parsley. Store in air tight container in refrigerator or freeze.
*Add any pasta you like, always fun to serve with crust bread or flake old school saltines!
