Not Chicken Noodle Soup-(gf,df,sf,ef)

The beginning of the year has been a challenge,
with a severe cold (sinusitis?) hitting me hard.
Down for over a week,
the best thing I could do was rest, eat right and rest some more.

This is one of the newest soup recipes in my repertoire.

It's hearty, comforting and really hits the spot

whether or not you are feeling your best.

It's a snap to put together and will keep in the fridge for a good week,

if it lasts that long.

It reminds me of pot pie, but it has the addition of pasta.

The bonus is that it can be made gluten-free 

by subbing out gf flour and gf pasta for those listed

in the original recipe.

I also omitted a couple of the herbs,

as I didn't have them on hand.

If you're under the weather,

it'll make you feel a whole lot better.

Creamy Vegetable Noodle Soup

(MyQuietKitchen.com)

2 T olive oil

1 yellow onion, diced

3 carrots, peeled/diced

2 ribs celery, diced

1 red pepper, diced

1 T parsley

1 t dried basil

1 t dried thyme

1/2 t dried dill

1 1/4 t salt

1/4 C flour

2 C unsweetened almond milk

4 C vegetable broth

2 T nutritional yeast

1 C pasta 

Saute veggies in olive oil 3-5 minutes.

Add herbs and flour and stir.

Add 1/2 C milk and whisk until flour is incorporated.

Add remaining milk, broth and nutritional yeast and stir.

Bring to the boil, add pasta, 

then reduce to medium-low and simmer 10-15 minutes.

Makes 4 servings.

Enjoy!