We’ve used ingredients previously tested by scientists in a study of noodle soup, which showed that many of these vegetables and herbs were effective in reducing inflammation associated with having a cold. Give it a try!
*Can be vegan
Preparation: 20 mins
Cooking: 40 mins
1 large onion (150g), finely chopped
3 sticks celery (150g), finely chopped
Small bunch fresh parsley (10g), stalks finely chopped, leaves kept whole
1 medium carrot (60g), peeled and cut into matchstick size pieces
½ small parsnip (30g), peeled and cut into matchstick size pieces
⅙ small swede (30g), peeled and cut into matchstick size pieces
⅓ small sweet potato (30g), peeled and cut into matchstick size pieces
2 large fresh tomatoes (150g), peeled, deseeded and chopped, or 150ml tomato juice
2 medium cloves garlic (10g), finely chopped
30g chicken-style Quorn pieces* or firm tofu*, cut into small cubes
1.75l water (3 pints)
2 bay leaves, dried
1 tsp thyme or mixed herbs (5g), dried
Plenty of freshly ground black pepper
25g spaghetti, dried
Salt to taste
Method1. Put the onion, celery, parsley stalks, carrot, parsnip, swede, sweet potato, tomatoes or juice, garlic, tofu or Quorn into a large saucepan and cover with 1.75 litres (3 pints) of cold water.
2. Add the bay leaves, thyme or mixed herbs and season generously with black pepper.
3. Bring the pan to the boil and simmer on a low heat for 20 minutes.
4. Break the spaghetti into 5cm lengths and add to the soup, cook until tender.
5. Season to taste with salt.
6. Garnish with parsley leaves and serve.
Notes© The Vegetarian Society