Tofu Noodle Soup

You know that feeling of pre-sickness? You think you might be getting sick, but you are just not sure.  I HATE IT! I think my body is being a giant pain in the ass ( gosh, I wish I had any sort of ass), just make up your mind get sick or stay healthy, this is a bigger body betrayal than falling off a wheelchair ramp and tearing all the ligaments in your foot ( yes, that actually happened to me).

I guess I should stop being so MELodramatic, see what I did their, that’s my name, ha! I’m so punny.  I have been taking vitamin pills, echinacea tincture and been drinking all kinds of tea, trying not to get sick.  The idea of having tissues all over my house gives me the power to drink anything that will make me better, that includes beet juice.  I hate beet juice.  Its a pretty colour, but it just tastes so beety.

This soup.  This soup is nothing like beet juice.  Its delicious and packed full of immune boosting goodness.  The broth is just bread dunking delicious! Bursting with flavour and goodness.  If you are not a fan of tofu in soup, just leave it out! Replace it with mushrooms or anything that you like.  This is your soup, make it your own.  Don’t follow any rules!




  • 1 block of firm tofu, drained, pressed and chopped into blocks
  • 1 tbsp olive oil
  • 1 brown onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and diced
  • 1 cup kale, chopped
  • 6 cups vegetable stock
  • 50g flat noodles
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp dried rosemary


In a soup pot, heat oil over medium high heat.  Add onion, garlic and ginger.  Cook for 2 minutes, until fragrant.  Add celery and saute for a minute.

Add the Stock, tofu, carrot, kale and noodles.

Reduce heat and cook for 15 minutes until pasta is tender.  Add herbs and season.

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Serve with crusty bread.


Chickpeas and Kale Minestrone Soup

The weather is getting colder and with colder weather it means soup season is finally here.  Well I think soup season should be whenever you want it to be.

This soup smells so amazing while cooking, its also really easy to assemble and its packed full of veggies.  Its a very versatile soup, so use the veggies you have on hand.



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  •  2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 1 small zucchini, diced
  • 1 cup string beans, chopped
  • 1 cup kale chopped
  • 1 can chickpeas, drained
  • 1 can diced tomatoes
  • 1 tbsp fresh oregano, chopped
  • 2 tbsp fresh basil, chopped
  • 1 cup pasta, I used bowtie pasta
  • 6 cups vegetable stock


Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent.  Stirring to prevent sticking.   Add the garlic and cook till fragrant.  Add the remaining ingredients and simmer until the vegetables and pasta are tender 10 -20 minutes.

Season with salt and pepper to taste.  Serve with a crusty bread.