Vegan Noodle Soup

Uploaded from the Photobucket Android App

Children are disgusting. Have you noticed? They snot all over their hands, they sneeze in other people’s hands, they cough on their toys–nasty.

It’s really no wonder Ollie caught another plague. It was really just a matter of time before she managed to catch cholera. Luckily, Mike and I have apparently had cholera before (a perk of having once been a kid) so it seems like we’re not going to catch this one. Olive, however, is miserable.

Sunday night she was up all night coughing.

Monday morning we let her come sleep with us for some comfort.

Later Monday morning we woke up in a puddle of pee…and it wasn’t ours.

It was then that we realized perhaps pumping her full of fluids before bed had not been the best plan.

If anything, she was actually worse on Tuesday, so we had to keep her from school for the very first time ever. She was a mess, wasn’t eating much, and needed comfort. She desperately needed soup. Pee? Not a huge fan. Making soup? That I can deal with.

If you’ll remember, I actually posted a feel better soup a few weeks ago when the plague was my and Mike’s problem. But the soup I make for disease actually largely relies on the diseased person. Mike likes rice or grain in his soup best because he is a freak. Olive and I? We’re noodle girls.

Uploaded from the Photobucket Android App

Vegan Noodle Soup

No Egg Noodles
Make before making soup to allow time to dry
2 c White Whole Wheat Flour
1 tsp Garlic Powder
1 tsp Mixed Italian Herbs
2 tbs Olive Oil
1 c Water

Mix together the dry ingredients. Note that the spices are optional, I just like them a ton. You could swap them out for something a little more sage-y if you’d like, or anything. I won’t be offended. Promise. After those dry ingredients are combined add the olive oil and water. It will be easiest if you mix with your hands, but I guess you could get away with a fork. Mix until a soft, but not terribly sticky, dough forms. Add more flour if necessary (it probably won’t be) and roll into a ball. Uploaded from the Photobucket Android App

Spill flour all over yourself and the floor, become mad with fury, curse, drop the dough ball and curse some more. Turn the dough out onto a lightly floured surface. Next, you’ll need to find where you last put your rolling pin. It’s probably in the drawer next to the fridge. Go ahead, look for it. I’ll wait.

Find it? If not you can use a can of beans or something, or just pat it out as evenly as possible. Roll it till it’s pretty durn thin. I didn’t measure, so here’s a picture that’s only mildly helpful. Uploaded from the Photobucket Android App

An aerial view would look like this:

Uploaded from the Photobucket Android AppIgnore the shadow of the woman taking a picture

Next, find yourself a pizza cutter or a very sharp knife and slice those guys into noodles.
Uploaded from the Photobucket Android App

That wasn’t hard at all, now was it? Let those bad boys hang out for AT LEAST an hour to dry. You could totally make these the night before and have soup ready noodles the next day. You could even make them ahead of time and freeze them. The possibilities of a homemade noodle are endless! Most importantly, you can not beat the texture and taste of these noodles. They are the perfect feel better food, and you don’t have to worry about where the eggs were sourced from because there aren’t any! Hooray for me! I’m the greatest! Woooooo!

Aw shucks, I do what I do.

Oh, god the soup!

Vegan Noodle Soup
1 tbs Olive Oil
1/2 of a Sweet Onion, diced
1 c chopped Celery
2 c chopped Carrots
2 Red Skinned Potatoes
3 garlic Cloves
10 c Veggie Broth
2-3 tsp Poultry Seasoning
1 15 oz can Lima Beans or Peas, drained and rinsed
1 15 oz can Butter Beans, Great Northern Beans, or Cannellini Beans, drained and rinsed
1 batch of Noodles
Salt and Pepper to taste

Heat the oil over medium heat in a large soup pot. Add onion and saute until soft. Add the celery, carrots, potatoes and garlic and saute for another minute. Add the broth, spices, lima beans or peas, and the beans. Simmer gently for 30 minutes. Add the noodles and let simmer another fifteen minutes (or longer if you like them super soft). Add salt and pepper to taste, and serve to your tiny incubator of disease.
Uploaded from the Photobucket Android App

Then wash your hands like eighty times and put on a Hazmat suit.


5 responses »

    • Thanks! She’s KIND of a lucky kid. To be completely honest with you, I really, really, really love homemade noodles so this benefited me more than her. Sadly, my lovely four year old could care less. 🙂

    • Thanks! This looks like it took much longer than it actually did. In fact, it took me about five minutes to whip up the dough and roll it out. As breads go, noodles are pretty simple. The tricky part was trying to find a place to dry them where my dogs wouldn’t eat them! You can get “no egg noodles” at a store like Whole Foods, but I’m pretty sure it’s their mission to make me more poor. Well fed, but much more poor.

      Also, I’m not going to lie, I usually cut a fair amount of corners when I make the soup. Minced garlic? Meet garlic powder. Onions? Pffffft, like I’m gonna cut those. Corners or not, I can usually get this guy simmering on the stove withing fifteen minutes.

      • okay. Glad to hear there are other cooks who cut corners too. And I think I could make those noodles. Fresh is always better. Cheers. Your blog is always a good read.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s