Science is now backing up the claim that Soup can speed up your recovery from colds and flu. It is said to aid with your hydration, electrolytes, and nutrition. This is a vegetarian option is packed with vitamin C, iron and antioxidants.
2 Tbsp oil (I use Avacado oil) for your pan
3 medium carrots, unpeeled, cut into 1/2 inch pcs
1/2 cup diced celery, with leaves
1/2 medium onion
2 cloves garlic, finely chopped
1 cup fresh baby spinach leaves
4 oz sliced mushrooms (magnesium & zinc)
2 quarts vegetable broth
1/2 lb wide or extra wide egg noodles
Heat your soup pan over medium heat for 2 – 3 minutes. Add the oil and heat until it shimmers. Add the onion, celery and carrots and heat until slightly tender. Add Garlic and Spinach. Continue to cook, stirring frequently, until carrots are soft and spinach is well wilted. Add vegetable broth and bring to a light boil. Add pasta and continue to cook, stirring occasionally, until noodles are tender to your liking (about 10 – 15 minutes). Optional – stir in 1 tsp of Miso upon serving.