Scraps Soup!?

Scraps soup!? Leftovers from last week made it into soup for this week.  The sun is out (buns out!…hairdo choice of the day). BUT there is a crisp cool breeze that leaves me craving warmth. Ironic b/c I just bought an air conditioning unit – surprisingly, we do have quite hot summers & last year, I boiled (kinda like the egg in my soup). This soup is easy to whip together, supes healthy, and you can toss in…really, any veg.

Veggie SoupBroth
4cups organic vegetable broth *no/low sodium
1 large lemon, juiced & zest
1inch fresh ginger, grated – about a healthy 1/2tbsp
1tsp sea salt
1/2tsp white pepper, ground
1/4cup cilantro, rinsed & chopped (optional – add to soup last)

Combine the broth, lemon juice, ginger, sea salt & pepper into a pot and bring to a gentle boil. Once boiling, lower heat to a simmer. Add your choice of noodles and/or vegetables. Simmer until the noodles and vegetables are tender. Remove from heat, top with the lemon zest and egg. Enjoy.

*In my bowl…grated beet & carrots, green onions, Dino kale, pea sprouts, hardboiled egg, and fresh lemon zest.

~I used about one handful of the RiceNoodles, which cook fast and can absorb quite a lot of broth. Another option would be to cook or parboil the noodles on the side and then add the amount you wish to the broth.

~With vegetables, if adding a more hearty option like cauliflower or chopped carrots, add those veggies to the broth and allow to cook until just tender as they will require more cooking time than less dense veggies like kale, celery, broccoli, sprouts, etc. If the veggies are grated, they’ll ‘cook’ quite quickly. I actually add my grated & leafy veggies at the end, on top of the noodles in the bowl, as I like them raw/semi blanched.

Scraps soup!?
Servings: 2
Author: thecrimsonsink
Ingredients
Veggie SoupBroth
  • 4 cups organic vegetable broth *low sodium
  • 1 large lemon - juiced & zest
  • 1 inch fresh ginger, grated (healthy 1tsp)
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1/4 cup cilantro - rinsed & chopped (optional - add to soup last)
  • veggies of choice
  • 2 large organic free range eggs *hardboiled, shelled, & halved
  • 1 handful brown rice noodles or alternative noodle
Instructions
  1. Combine the broth, lemon juice, ginger, sea salt & pepper into a pot and bring to a gentle boil. Once boiling, lower heat to a simmer. Add your choice of noodles and/or vegetables. Simmer until the noodles and vegetables are tender. Remove from heat, top with the lemon zest and egg. Enjoy.

Recipe Notes

~In my bowl...grated beet & carrots, green onions, Dino kale, pea sprouts, hardboiled egg, and fresh lemon zest. 

~I used about one handful of the RiceNoodles, which cook fast and can absorb quite a lot of broth. Another option would be to cook or parboil the noodles on the side and then add the amount you wish to the broth.

~With vegetables, if adding a more hearty option like cauliflower or chopped carrots, add those veggies to the broth and allow to cook until just tender as they will require more cooking time than less dense veggies like kale, celery, broccoli, sprouts, etc. If the veggies are grated, they'll 'cook' quite quickly. I actually add my grated & leafy veggies at the end, on top of the noodles in the bowl, as I like them raw/semi blanched.

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