Thursday, November 4, 2010

Last Minute Soup

Ever been in a situation when you literally have little or no food to make a proper meal? Yep. Happened this evening. I forgot that I had to go grocery shopping and was stumped when it was time to make dinner.  So I picked apart my cabinet and found the following ingredients

Last Minute Spinach Tomato Soup
1 cup of dry vermicelli
1 tablespoon of vegetable oil (or Earth Balance)
1 onion chopped
1 clove of garlic
1 vegetable bouillon cube
1 cup of frozen spinach 
1 can of tomato sauce
3 cups of water
1/2 tbsp of salt 
1/4 tsp of chili powder (or to taste)

Boil 2 cups of water and add the vermicelli to the pot. It's a thin spaghetti like noodle to make this recipe gluten free, substitute vermicelli for rice noodles or gluten free thin noodles. 
In a separate pot add vegetable oil (or earth balance), chopped onion, and garlic bring the heat to a medium setting and cook for about 10 mins or until the onions become translucent. 
Add spinach to the mixture and stir together. 
Then add 3 cups of water, vegetable bouillon cube, and 1 can of tomato sauce, salt and chili powder and bring heat to a boil then let the soup simmer. 
Drain the vermicelli (do not rinse )

You can mix the noodles within the soup however, the noodles become super soggy soo keep them separate and add together in a serving bowl! Enjoy! 

You can also squeeze a little bit of lime juice if you like a tang for you taste buds!

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