Winter wonderland is all around us – at least for those of us who live in the Northern hemisphere somewhere above 30 to 40 degrees North. Unfortunately, in addition to all the fun stuff that winter brings, there are also the dreaded colds or even worse full on flus that get around. Just around the Christmas time as was waylaid by a serious cold – I call it a cold but it was more of a full body weakness and loss of energy with some minor runny nose and sore throat. I stayed in bed for a day, drank loads of fluids, and all was better in about 48 hours.
One things that really helped me power through is a soup I made, full of protein as well as mushrooms. It perked me right up, and kept me coming for more at a time when my appetite was not all that great. The main reason why I went for some soup at the time like this is thanks to the well-known, and scientifically slightly supported, power of the hot bowl of chicken noodle soup to make the cold go away.
The power of the soup resides to some extent to the fact that it is served hot – the steam helps with decongestion and is commonly recommended to get your nasal passages work again. Plus: soup, and other warm liquids, are easy to swallow and therefore usually gentle for the painful throat. And: when you are under weather, down with a cold, one of the best thing you can do is stay hydrated, something any soup will help you with.
But a soup like your old fashioned chicken noodle soup that you may have been chased around as a kid, have more hidden secrets. They are full of protein, as well as vitamins and minerals that come with those great vegetables hiding in there.
So, in my attempt to recreate the richness of flavors, level of protein, and intense apparent healing powers of the chicken noodle soup I went for, well, pure protein – pea protein powder and peanut butter powder, which is really almost all protein (but do check a label before buying to be sure and stay away from some of the products out there that add sugar!).
I also went for mushroom broth as it is deeper in flavor than a vegetable stock. I used store bought, but you can definitely make some on your own especially if you are looking for ways to use up all those mushroom scraps (this recipe is a great start). And to deepen the flavors further I recommend using soba noodles. These noodles are earthy, nutty and I simply love them! I use them in stir fries and soups, and always have them on hand in my pantry.
By the time this soup is ready, which is very quick indeed, you will be holding in your hand something that will make you feel better and go “mmmmmmm…”.
High Protein Noodle Soup
What you’ll need:
32 FL oz (1 L) mushroom broth (or vegetable stock if mushroom broth unavailable; homemade broth also a great option)
32 FL oz (1L) water
1/4 cup pea protein powder
1/4 cup peanut butter powder
1 tablespoon ground ginger
1 tablespoon curry powder
4 cups frozen or fresh broccoli florets
6.4 oz (180 g) soba noodles
1/4 cup Italian parsley, finely chopped
Freshly squeezed lime juice to taste
What you’ll do:
- Combine mushroom broth, water, pea protein powder, peanut butter powder, ginger and curry powder in a large pot. Mix well to combine and remove any lumps that may form. You can also use a blender or a whisk.
- Place the pot over the medium high heat and bring to boil.
- Once the soup is boiling, add broccoli and the noodles, lower the heat and let simmer for 5-7 minutes. This should be enough time for noodles and broccoli to be cooked al dente – so soft but not mushy.
- Turn the heat off, mix in the fresh parsley, and some lime juice for a bit of acidity, and serve. You can always serve with lime wedges, and let people add lime to taste themselves.
Copyright © Eat the Vegan Rainbow, 2019
Eat the Vegan Rainbow 