Well, it’s finally starting to feel like fall and I don’t just mean because of the weather. At this point every one of my roommates (including myself) has been sick, midterms are getting ready to kick my ass and it gets dark before 8pm. This past weekend I opted for a more chill weekend and stayed in. I would like to say that I accomplished a lot of school work, but that what be a lie. What I did do was make a ton of soup, cookies and a plum upside-down cake! If that isn’t procrastinating, I don’t know what is! My excuse for cooking instead of studying/doing homework is always that if I cook I won’t have to cook all week because it will all be prepped already, but I love to cook and will do it no matter how “prepped” I already am.

I’m heading into my last week of classes before the fall reading week and I couldn’t be more excited. I’m heading out of the country to get a little vitamin D and relaxation in before getting my ass kicked by four consecutive midterms after the break. Since I’ll be away for a week starting this Friday, I’ve been trying to get rid of my perishable food items. This soup is very much a “clean out the fridge” type venture, but I must say that it turned out very nicely. Soup is so easy to make when you’re on a budget and strapped for time, which is why I love it. The noodles that I used for this are Gogo Quinoa’s anelli noodles (linked here) and they are quite delicious and perfect for soup!

Happy meal prepping 😉

xx

Ashley

Warming Veggie Noodle Soup

V, GF

Author: Ashley

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Servings: 6 people

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 1 garlic clove, minced
• 2 teaspoons fresh thyme
• 1/2 teaspoon paprika
• 1 large carrot, peeled and finely diced
• 1 cup corn fresh or frozen
• 3 large tomatoes, peeled and quartered
• 1 red bell pepper, finely diced
• 4 cups vegetable broth
• 1/2 cup Gogo Quinoa Anelli pasta
• 1/2 zucchini, finely diced
• sea salt and pepper

Instructions

• Heat the olive oil over medium heat in a large soup pot. Add the onion and garlic and sauté until the onions are translucent, about 7-10 minutes. Add the spices, stirring constantly for about one minute. Add the carrots, corn, tomatoes, red pepper and season generously with salt and pepper. Continue to sauté for a further 10 minutes or so.
• Add the vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cover. Allow the soup to cook, covered, for about 5 minutes.
• Add the noodles and zucchini and simmer for a further 10 minutes. Remove the pot from the heat and enjoy immediately or store in an air-tight container in the fridge for up to 5 days.

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