Tofu & Noodle Soup

It's only December and I have made this delicious soup four times already! It is so yummy, I can't help but crave it!

Such an easy recipe, full of veggies, protein packed tofu and rice noodles, this soup is what I call, COMFORT FOOD! 

TOFU & NOODLE SOUP

Ingredients:

• 2 oz thin rice noodles (about 1 cup) 
• 1 tbsp sesame oil 
• 1 tbsp rice vinegar 
• 1 tbsp soy sauce
• 1 tsp siracha or hot sauce 
• 4 garlic cloves
• 1/2 yellow onion, diced thin
• 1 tbsp grated ginger
• 6 cups stock - I use veggie
• 8 oz firm tofu, drained & diced
• 2 carrots, peeled & thinly sliced - I used my Thrive product, see my Thrive post 
• 1 cup snow peas
• 2 cups mushrooms, thinly sliced
• 1 red bell pepper, sliced julienne - I used my Thrive product, see my Thrive post 
• 1 zucchini, diced into small pieces 
• 2 celery stalks, thinly sliced
• 2 green onion stalks, thinly sliced 

 (grated ginger & one of my favorite wines from TJs - Rabbit Trick)

Directions:

1. Check your rice noodle directions - some may need to soak before placing in soup. I love the noodles from Trader Joe's. You can find them in the refrigerator section by the tofu. No soaking needed, just pop them in! 
2. Prepare all veggies & tofu 
3. In large saucepan/pot, heat oil over medium heat. Add onion until clear, do not burn or caramelize. Add ginger and garlic, saute for about 2 minutes, do not burn. 
4. Add stock, soy sauce, Siracha, rice vinegar & bring to a boil. 
5. Add tofu & all veggies & noodles; simmer, uncovered for about ten minutes or so. 
6. TASTE YOUR SOUP BEFORE SERVING - add salt, pepper, more soy sauce, rice vinegar, Siracha, whatever your tastebuds like. 
7. Add green onions
8. SERVE! 

(finished product simmering...wish you could smell it)

Scrumptious one-pot meal that will surely satisfy all in the family! Let me know how it goes for you!!

Potato Broccoli Cheese Soup

I was hosting a dinner for my brother, his girlfriend and another friend on a cold November night and could not think of what to cook. Just a few short days after Thanksgiving and my brother was still craving mashed potatoes! I was mashed-potatoes-out but thought that maybe making a soup would be a good idea...I WAS RIGHT! First time attempting to make a potato soup and it will definitely not be my last! We paired the soup with some fancy grilled paninis and a yummy wine and the night was a success!

Of course I kinda skimmed another recipe I had in a book but made it my own which is what you see below! Super easy & my favorite, a one pot meal! Enjoy!

POTATO BROCCOLI & CHEESE SOUP

Ingredients:

• 1 small onion, chopped
• 3 celery stocks, chopped finely
• 2lbs of potatoes - I used small gold potatoes, skinned and chopped
• 3 cups of stock - I use veggie
• 1 cup of water
• 2 cups of half and half
• 2-3 cups of broccoli - I used frozen broccoli
• 1 cup of chedder cheese, shredded
• salt & pepper - I also add a handful of Rosemary. Rosemary and potatoes are heavenly! 
• green onion,  chopped, optional

Directions:

1. In a large pot, saute the onions and celery until clear.
2. Add potatoes, stock, water, and half and half. Bring to a boil and then reduce heat to low-medium and let simmer for 10-15 minutes.
3. While the potatoes are simmering, pour broccoli into a microwave safe dish, add 3 teaspoons of water, cover with plastic wrap and heat for 3 minutes and drain the water.
4. Once potatoes become softer, add the broccoli, slightly mash. They will still be very clumpy, you will be blending them so they don't need to be completely mashed.
5. Transfer the soup into a blender or use a handblender in the pot to blend the soup to your favored consistancy. I like mostly blended but a few chunks of potato.
6. Transfer the soup back into the pot and/or continue to simmer for 10 more minutes while adding the cheese until melted.
7. Add the spices to your liking. I add some chopped green onions as well and enjoy!!