EASY GINGER NOODLE SOUP

On Wednesdays it's just my oldest daughter and I for dinner. Hubby heads from work to church to volunteer with the middle school youth group.  Most Wednesdays, Courtney and I just get our own thing.  But tonight I wanted to treat our bodies to some good flavorful soup as we both have had coughs all week.  No head cold, no flu but an annoying cough and headache.  This type of soup has been known to fight colds and flu.  I tweaked two different recipes to come up with this one.  It's the 2nd time I've made it and it came out even better tonight!

EASY GINGER NOODLE SOUP

1 1/2 boxes of low sodium veggie broth 

(each box is 32 oz;  simply refrigerate the 2nd box)

1/2 package of fresh snow pea pods

1-2 carrots, peeled and grated

1/4 c. sliced sweet onion 

1 clove garlic, chopped or minced

half a zucchini, sliced and chopped into small pieces

small fistful of garden veggie pasta

(I use the thin spaghetti kind and break into thirds)

chopped raw ginger root (to equal about a tablespoon or so)

 or candied ginger

(I used two  long pieces of candied ginger, chopped fine as I was out of plain ginger root)

dash of ground black pepper

dash of tumeric

1 Tablespoon of sesame oil

• In a small skillet, heat the sesame oil for a few seconds and then saute the zucchini, carrots, and onion until just crisp-tender.
• In a large stockpot, add the veggie broth, pea pods, garlic, ginger.
• Add in the other veggies, pepper and tumeric. Stir.
• Bring to a boil, then add in the pasta.
• Cook until pasta is done.
• let simmer for a few minutes then serve in soup bowls.

I added warm honey cornbread to this meal but you can also use garlic rolls or bread...or skip the bread and have some fruit on the side.

ENJOY!

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