Rainbow Noodle Soup

Oh, hi, hello, yes I’d like one pot of immunity please!

That’s what this vibrant vegetable soup is. A big ol’ dose of immune boosting, anti-inflammatory goodness.

I am obviously not the first person to remind you to eat your vegetables. Eating nutrient-rich food (that tastes good) is the life hack of all life hacks. Adequate nutrition is a huge part of illness and disease prevention.

AKA - It’s really important to eat the rainbow to feel like a literal rainbow!

In my personal opinion, ginger, garlic, turmeric and onion are the ULTIMATE soup base. It does not get any more anti-inflammatory than this quartet. Allow me to dive deep for a hot sec.

Ginger - antiviral! used for centuries in eastern medicine!

Garlic - antibacterial! used for centuries in eastern medicine!

Turmeric - anti-inflammatory! used for centuries in eastern medicine!

Onion - antioxidants! used for centuries in eastern medicine!

These four special roots have been used since ancient times as natural antibiotics. Apparently Hippocrates prescribed garlic to treat a plethora of ailments. I’ll say it again for those in the back - Food. Is. Medicine!

This soup is a beautifully bright + crunchy way to take your vitamins ;)

Rainbow Noodle Soup

Eat the rainbow, be the rainbow!

Ingredients -

• 1 tablespoon coconut oil (can omit if oil-free)

• 1 inch knob ginger, minced

• 1/2 inch knob turmeric root, minced

• 1/2 red onion, roughly diced

• 3 cloves garlic, minced

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon cayenne powder

• 1/4 teaspoon paprika

• 1 head broccoli, chopped

• 1/2 bunch parsley, chopped

• 4 carrots, chopped

• 4 stalks celery, chopped

• 1 heirloom tomato, chopped

• 1/3 small head red cabbage, chopped

• 1 red bell pepper, chopped

• 6-8 cups water or broth (I make my veggie broth with leftover scraps and dried mushrooms!)

• 1 package gluten-free (or regular) pasta, cooked al dente, rinsed and cooled

Directions -

1. Sautée garlic, onion, turmeric, ginger and spices with oil until fragrant.

2. Add veggies and broth or water and bring to a boil. Lower heat and simmer for 30-45 minutes depending on your vegetable crunch preference (I added the broccoli and cabbage towards the very end to keep them fresh and bright.)

3. Add pasta and you’ve got yourself an immunity boosting, anti-inflammatory veggie noodle soup, honey!