Whew! Is it really the middle of January already? If your January still feels a little on the busy side, this simple soup will be right up your alley. Very flavorful, versatile, and easy to make, this is the perfect recipe to gently ease yourself back in the kitchen.
You can put any veggies you'd like in here. I opted for mushrooms, purple cabbage, celery, and carrot. But it would also be great with broccoli, kale, beans, and an animal protein, if you so desire.
Soba noodles are a gluten free noodle made out of buckwheat (look for 100% buckwheat). They cook up in about 4 minutes which makes this a super speedy soup to create. We love soba noodles for both of these reasons - they cook up quick and they are gluten free! That's right, though counter intuitive, buckwheat does not contain gluten. Instead, in contains hunger curbing fiber, 8 essential amino acids, and essential nutrients. Woot! And although we do not have a gluten intolerance, we choose buckwheat noodles because we can eat them without getting that heavy, pasta coma feeling afterward. Enjoy!
2 T. - coconut oil
1/2 - onion, chopped
2 - garlic cloves, minced
1 T. - fresh ginger, minced
(optional) 1 package - organic chicken breast, cut into cubes
1 c. - mushrooms
1/2 head - purple cabbage, chopped
1 - carrot, chopped
1 - celery, chopped
3 1/2 c. - water
1 - vegetable bouillon cube
1 package - soba noodles
sea salt and black pepper
1 t. - dried cilantro
1 - lemon, juiced
- In a large soup pot, heat 2 T. coconut oil over medium heat. Sauté onion for 3-5 minutes; season with sea salt and pepper. Add garlic, ginger, chicken if using, mushrooms, cabbage, carrot, and celery. Cook, stirring regularly, 5-7 minutes until chicken is cooked through. Season with a pinch of sea salt.
- Add water and bouillon, bring to a boil, add soba noodles, and immediately reduce to a simmer; 10-15 minutes.
- Season with sea salt and pepper. Stir in dried cilantro and lemon juice. Serve and enjoy.