SICK DAY VEGGIE NOODLE SOUP

SERVES 6 PORTIONS

2 tsp. olive oil

1 cup (160 g) diced white onion

1 lb. (455 g) Brussels sprouts, trimmed and thinly sliced lengthwise

1/2 lb. (225 g) celeriac, peeled and diced

1/4 lb. (115 g) rainbow carrots, sliced into coins

1/2 lb. (225 g) zucchini, quartered lengthwise, then sliced

8 cups (1.9 L) vegetable broth

1 1/2 tsp. poultry seasoning (gluten- free, if necessary)

4 oz. (115 g) angel hair pasta, broken up into 1-inch (2.5 cm) pieces (gluten-free, if necessary)

1 tsp. salt, or to taste

1/4 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 4.2g (0.9g S.Fat)
Carbs: 31.3g
Protein: 12.2g
Sugar: 5.8g
Sodium: 1094mg

METHOD

In a large pot over medium heat, heat the olive oil. Cook until the onion, Brussels sprouts, celeriac, and carrots are translucent. Sauté the zucchini for 5 minutes more before adding the vegetable broth and poultry seasoning. Bring the soup to a boil over high heat.

Cover and cook the angel hair pasta for 10 minutes, or until the noodles are soft. Serve with the salt and pepper.