(No)Chicken Soup

Ingredients:

3 medium carrots, peeled and diced
3 medium stalks of celery, diced
4 scallions, minced, white and green parts
1/2 handful fresh parsley, minced, or 1 tablespoon, dried
2 cloves garlic, minced
1 tsp white pepper
1/2 block extra firm tofu, diced
1 1/2 cup small Gluten free noodles (or you can crush up GF spaghetti noodles – My favorite are the “Tinkyada” brand available at most grocery stores)
8 cups water
3 tablespoons nutritional GF yeast (i use Brewer’s Yeast)
1 tsp brown sugar
2 tablespoons sea salt, or to taste
2 tablespoons olive oil
1/2 cup frozen peas

Heat your oil in a soup pot and saute carrots and celery until carrots soften a bit, about 6 minutes. Add scallions and garlic, cook two minutes more. Add water, salt, garlic, herbs, nutritional yeast, sugar and pepper – simmer 4 minutes until the yeast has completely dissolved and mellowed. Add your tofu and noodles and cook 4-6 minutes if eating immediately, 2 if making ahead (let the noodles finish cooking in the pot on the stove on their own – it’s easy to turn them to mush if you aren’t careful!). Add the peas at the end

makes 8 – 10 servings