Power Greens Noodle Soup

 

After big holiday, especially one like Thanksgiving, my body craves a “detox”.

During the holidays, I tend to eat a lot more sugar, salt, and gluten than my body is typically used to. It’s the holidays, we’re supposed to indulge! But once the big day is over, I like to get my body back on track to my normal eating habits.

Now, I’m not big into juice cleanses or any sort of dieting, so I “detox” by eating clean meals packed with veggies and whole grains. A great way to pack in some more veggies is through soup. My {healing} chickpea rice soup is always a great stand-by, as is my autumn lentil veggie soup, but I decided to try something different this time.

 

Power Greens Noodle Soup // pumpkin & peanut butter

Power Greens Noodle Soup // pumpkin & peanut butter

 

This soup is super simple: vegetable broth, brown rice noodles, greens, and spices! You couldn’t get much cleaner than that! It’s vegan, gluten-free, and easily adaptable to whatever you’ve got in your fridge. I used broccoli and kale as my “greens”, but I think spinach, chard, or asparagus would be delicious as well. You could also substitute whatever noodles you prefer!

Hope this helps you get back on track after a delicious holiday!

 

Power Greens Noodle Soup // pumpkin & peanut butter

Power Greens Noodle Soup // pumpkin & peanut butter

Power Greens Noodle Soup {vegan, gluten-free}

Serves 6-8
Cook time 15 minutes
Dietary Gluten Free, Vegan
Meal type Soup

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 8 cups of low sodium vegetable broth
  • 1-2 cups of water (if soup gets too thick)
  • 4-5 oz brown rice spaghetti
  • 1 head of broccoli, chopped into florets
  • 1 large handful of kale leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp black pepper, or more if desired
  • salt, to taste

Directions

Step 1
Add olive oil to a large pot and place over medium heat. Saute minced garlic in olive oil for a minute, then add in vegetable broth and brown rice spaghetti. Simmer the spaghetti for 10 minutes, then add in broccoli florets and kale. Let them simmer for another 5-6 minutes, then add in spices. Taste to make sure the salt is where it needs to be. If the soup is getting too thick, add in 1-2 cups of water and stir. Also, add in more salt and/or pepper if desired. Ladle out a big bowl and dig in!
Step 2
Note: If you use brown rice pasta, it thickens the soup VERY quick. If this happens, I would suggest thinning it out with some more water (then adding in some spices for taste). We did this and it worked out fine. Also, if you don’t eat all of this soup in one sitting, it will get very thick in the fridge. This happened to us, but we really enjoyed how the noodles soaked up so much of the broth. It was more like a veggie noodle stew the next day, but was even more flavorful!

 

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!