I’m still on a soup kick, and with the continuing crummy weather, why not? Yesterday I was craving something warm and easy to eat while I finished working on an essay. Looking at what I had in my fridge, I decided to try and make a “chicken” noodle soup using Beyond Meat. I had kelp noodles in my pantry, but substitute whatever you have!
“Chicken” Noodle Soup
1 1/2 cup vegetable broth
1/2 package kelp noodles
1 TBSP onion flakes (or use an onion if you have it)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp turmeric
2 celery stalks
2 large carrots
1 serving Beyond Meat (about 7 strips)
Slice the carrots and celery into small pieces. Heat a little olive oil or cooking spray in a small pan and add the carrots.
Meanwhile, put vegetable broth, onion flakes, salt, pepper, and turmeric into a small pan and heat on medium. Add kelp noodles (or whatever other noodles you are planning on using). Once carrots are mostly cooked, add them to the soup pot along with the celery. Cook for about ten minutes.
While the soup is heating and cooking, use the pan you cooked the carrots on and sauté the Beyond Meat for about 2 minutes on each side. Remove, chop into bite-sized pieces and then add to the soup, cooking for about 2 more minutes. Remove and enjoy!