I've never had chicken noodle soup before, so I actually have no idea how accurate this vegan version is! Alas, muffin loves chicken noodle soup, and so I made it for him. It's a pretty american dish that never really made it across the ocean into my household as a child. Nevertheless, this one is tasty.
2 Tablespoons olive oil
2 garlic cloves, minced
1 carrot, diced
1 celery stick, diced
1 leek, diced
1 small onion, diced
1/2 zucchini, diced
1 small turnip, diced
1 Tablespoon fresh rosemary, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon dried oregano
1 Tablespoon dried bouquet garni
1 teaspoon dried chilli flakes
1/4 cup white wine
1.5 Litres "chicken" stock*arrowroot**
200g pasta (i used vermicelli)
Heat oil in big pot, add all the vegies and cook on a low heat until they are softened but not browned.
Add all herbs and cook 1 further minute.
Deglaze with white wine.
Add stock, bring to boil.
Take a spoonful of the hot stock and make an arrowroot paste in a small bowl. Add to big pot and whisk quickly to prevent lumps.
Cut up pasta with scissors so it's about -------------- THAT big! Add to pot and cook untl al dente.
Season to taste.
Serve with crusty bread, love and hugs.
* I used 'massel chicken style stock' cubes because it's vegan, gluten free, lactose free, trans fat free and has no added msg.
** arrowroot dissolves clear unlike corn flour. Arrowroot is also gluten free; made from tapioca!