Researchers have confirmed what grandmother’s everywhere have known for years: chicken soup has anti-inflammatory ingredients to curb cold and flu symptoms, like coughing and a runny nose.
However, this doesn’t mean people who practice a vegan or vegetarian diet can’t benefit from the soul-warming cure. The below recipe is prepared without animal products, such as meat, dairy and egg, and is just as effective at helping patients convalesce as its counterpart prepared with poultry.
This is because, much like the traditional remedy, our recipe offers plenty of fluids to flush out antibodies. Moreover, like all warm liquids, a hot bowl of soup loosens congestion and aids in clearing sinuses.
The sodium in the soup also acts as a disinfectant, removing bacteria that causesore throats. With ample nutrient-richvegetables and protein-packed tofu, our version of this comfort food classic will also give you strength and energy to overcome your illness andfeel better quickly.
2 tbsp. vegetable oil or vegan margarine
2 yellow onions, chopped fine
4-6 cloves garlic, minced
6 ribs of celery, sliced
6 carrots, sliced
1 tbsp. poultry seasoning
6 sprigs fresh thyme
2 bay leaves
400 g firm tofu, cubed
3.5 L vegetable broth, store-bought or homemade
2 tbsp. lemon juice
340 g egg-free noodles
¼ cup fresh parsley, chopped
Salt and pepper to taste
In a large pot over medium-high heat, add oil or margarine and stir in onions and garlic until sweated. Add celery and carrot and cook until slightly tender, about 3 minutes. Stir in poultry seasoning, thyme, bay leaves and tofu and cook for an additional five minutes – until tofu is golden.
Add the broth and lemon juice and bring to a roiling boil. Toss in the noodles, and lower heat to a simmer. Cook the noodles until they are al dente, about 8-10 minutes. Remove from heat and season the soup to taste with salt and pepper once cooled down. Garnish with fresh parsley and enjoy the soup’s healing and restorative properties.