My Cure-All Soup Recipe.

Need an antidote for all the crazy germs that are among us?! I’ve been making this soup for about four years now and I’ve made tweaks and changes along the way to make it my all-time favorite soup to eat especially when feeling under the weather. Not only is this warm soup going to help open up your airways, break up that congestion, and soothe your throat, but it’s also jam-packed with health-benefiting ingredients for you and your body!

Ingredients:

• 2 Zucchini

• 2 Yellow Squash

• 3 Stalks of Celery

• 4 Fresh Carrots

• 1 Yellow Onion

• 1 Bunch of Kale

• 2 Cans of Chickpeas

• 1 Can of Diced Tomatoes

• 1 Box of Large Shell Noodles

• 2 Tablespoons of White Vinegar

• 2 Tablespoons of Minced Garlic

• 2 Quarts (64 oz.) of Vegetable Broth (or you could use bone or chicken broth)

• Salt & Pepper (1 Tablespoon of each)

• 1 1/2 Teaspoons Poultry Seasoning

• Red Pepper Flakes (the more you add the more spice your soup will have)

• 3 Tablespoons Avocado Oil or Olive Oil

• Shredded Parmesan Cheese

Preparation Directions:

• Chop up zucchini, squash, celery, onion, and carrots (peel before chopping the carrots).

• Add 3 tablespoons of avocado or olive oil to a large pot

• Add in all your chopped vegetables and stir the oil in real well so all the veggies are coated

• Put a lid on your pot and turn the heat to medium, let the veggies steam for about 10-15 minutes and stir every 5 minutes

• Once steamed add in your 2 tablespoons of minced garlic

• Add in red pepper flakes (if you don’t like spicy, only add in about a teaspoon. If you like spicy…which I love and think it helps open up those airways more, add about 1-2 tablespoons).

• Add in poultry seasoning. If you don’t have this you could also just use thyme, rosemary, and oregano

• Add in salt and pepper

• Pour in one and a half quarts of broth

• Drain your two cans of chickpeas and add both cans in

• Add in your can of tomatoes (do not drain just add the whole can)

• Stir well and bring to a boil

• Once boiling add your box of noodles

• Add in your chopped kale

• Stir well and let your soup simmer for about 15 minutes or until your noodles are cooked

• Once the noodles are done, turn off your heat and add 2 tablespoons of white vinegar

• Stir well and serve!

• Top with shredded parmesan cheese

• *If your soup thickens up more than you would like after your noodles finish cooking, add in that other half of broth you have left!