The holiday season is my absolute favorite time of year. Family, food, coziness, and just an all-around good time. Especially with the family and the food. I am definitely not one for restriction or “diets”, and truly believe we should all eat what nourishes our bodies (i.e. soup) AND souls (i.e. cookies). And during the holidays, sometimes that means more baked goods than vegetables. You know what though? THAT’S OKAY!
The holidays are meant to be enjoyed, not restricted. The last thing anyone needs during the holiday season is extra stress, especially stress around food. So, keeping that in mind, I indulged a bit. I maybe overdid it a little, but honestly, I wouldn’t trade a single bite. However, after the holidays and the ailments that inevitably come with it, it’s always nice to have nourishing meals full of all the veggie goods. So, I decided to create this Nourishing Swoodle Soup.
This year’s holiday season involved snacking on a little more sweets and a little less greens, so my immune system was even worse than it normally is. (It’s normally pretty screwed up. Thanks, IC. For more insight into living with a chronic illness, check this out.) For the last week or so, even after focusing on resting and recovering from the holidays, I was stuck in bed with the flu. And let me tell ya, this year’s virus was a DOOZY. I’m lucky in that it only knocked me out for about three days.
Anyway, one of the unfortunate symptoms that came with this flu was a lack of appetite (aka, my worst nightmare). Really the only foods I could eat were bread, mild soup, and apples (for some reason, I always want apples when I’m sick). So, when I started feeling a bit better, I wanted to do a little cooking. However, I wanted to make sure the dish was nourishing, healing, and my body could handle it with my still somewhat-limited appetite. This Nourishing Swoodle Soup was the perfect meal and exactly what my body needed!
Full of hearty veggies and Asian-inspired flavors, the Nourishing Swoodle Soup was one of the most satisfying meals I’ve made in a while. Bok choy is one of my new favorite vegetables to cook with, as it has a slightly sour, crisp, refreshing flavor. I also knew I wanted to include mushrooms in this soup, and landed on shiitake mushrooms. The ones I found were so thick and hearty, I thought they’d add the perfect texture to my bowl.
Originally I thought about also using carrots carrots in this recipe, for the orange color (and beta-carotene), but having purchased swoodles today at Whole Foods, I figured they would be the perfect nutrient-dense starch base. The swoodles were also a great addition to the texture profile of this dish! I also love adding chickpeas to almost any dish, and they serve as the plant-based protein base for this soup.
Turmeric (my favorite anti-inflammatory spice), paprika, ginger (hello, digestion), cumin, coconut aminos, and sesame oil bring Asian-inspired, warm, nourishing flavor profile to the broth and all the veggies. This soup is so delicious and nutrient-dense, I’m seriously obsessed with it. Give it a try next time you’re looking for an easy, warm meal!
Nourishing Swoodle Soup:
Makes approximately 4 servings
- 36 oz Vegetable Broth (I used the broth from 365 by Whole Foods)
- 1 large Bok Choy Bunch
- 3 large Shiitake Mushrooms
- 1 1/2 handfuls Sweet Potato Noodles
- 1 can Chickpeas
- 3 cloves Minced Garlic
- 1/2 tsp Paprika
- 1 tsp Turmeric Powder
- 1/2 tsp Powdered Ginger
- 1/2 tsp Cumin
- 1-2 tbsp Coconut Aminos
- 1 tsp Sesame Oil
- Salt and Pepper to taste
- Pour broth in large saucepan over medium heat and add minced garlic. Bring to boil.
- While broth is heating, chop bok choy and mushrooms into 1-inch pieces.
- Once boiling, add chickpeas to broth. Stir in turmeric, paprika, ginger, cumin, salt, and pepper. Reduce heat to medium-low.
- Stir swoodles into broth, followed by bok choy and mushrooms.
- Finally, add coconut aminos and sesame oil, stirring to combine with the broth.
- Reduce heat to low, allowing soup to simmer for 30-45 min.
- Add cilantro for garnish (if you like cilantro as much as I do) and serve hot. Enjoy!