More soup? More soup.
This is one of the first things I "came up with", not that it's a particularly adventurous recipe, but anyways - probably in January or February, when it got cold and damp in the city and either one or both of us caught something nasty. I've since gotten a tad bored of it, but this is what Erk wants whenever he's sniffly, which he was this past week. With toast and EarthBalance, he goes through quarts of it!
I also used to drop 3 bucks worth of faux-chicken bouillon cubes into an 8-serving pot, which frustrated me, so the recipe below contains my approximation of this brand. Tastes very similar and is much, much cheaper. Yay!
Sick Hubby Soup
makes 8 - 10 servings, or enough to fill a small dutch oven
3 medium carrots, peeled and diced
3 medium stalks of celery, diced
4 scallions, minced, white and green parts
1/2 handful fresh parsley, minced, or 1 tablespoon, dried
2 cloves garlic, minced
1 tsp white pepper
1/2 block extra firm tofu, diced (you could instead stir 2 eggs in during the last 5 minutes of simmering if you'd rather not eat ze soy)
1 1/2 cup small noodles like ABCs, Crushed Fideos, Ditalini
8 cups water
3 tablespoons nutritional yeast
1 tsp brown sugar or palm sugar (something with a deep flavor)
2 tablespoons sea salt, or to taste
2 tablespoons olive oil
1/2 cup frozen peas
Easy peasy. Heat your oil in a soup pot or dutch oven and saute carrots and celery until carrots soften a bit, about 6 minutes. Add scallions and garlic, cook two minutes more. Add water, salt, garlic, herbs, nutritional yeast, sugar and pepper - simmer 4 minutes until the yeast has completely dissolved and mellowed. Add your tofu and noodles and cook 4-6 minutes if eating immediately, 2 if making ahead (let the noodles finish cooking in the pot on the stove on their own - it's easy to turn them to mush if you aren't careful!). Add the peas at the end.
Serve with toast and orange juice. Good for what ails ya!