Homemade Double Noodle Soup

Going vegetarian and eliminating the majority of processed foods from our home a few years ago was an easy adjustment for our family. Not only did our food taste better, but we we felt better too. One small indulgence that my kids missed on occasion was when I would crack open a can of condensed "Double Noodle" soup for lunch. (Talk about unhealthy!)

Now that I've made my own version, my kids love it more and are lacking for nothing. Well, almost nothing. They'd tell you they are lacking Doritos, Twinkies, juice boxes, and chewy fruit snacks in their lives. Yeah, it's probably best not to ask them because their list would be much longer than the four things I just mentioned.

As it turns out, soup is REALLY good food, especially when you can pronounce every ingredient in it! That's right, you won't find any Monosodium Glutamate, Potassium Chloride, Disodium Inosinate, or Disdoium Guanylate in this recipe.

When my kids are feeling under the weather, I'll even add in some extra garlic and a few slices of ginger. (Make sure to fish out the ginger before serving.) If you'd like to sneak some more veggies in your soup, mince up some fresh kale or spinach.

Homemade Double Noodle Soup
((Printable Recipe))

Ingredients:
2 cups homemade vegetable stock
1 small carrot, diced small
1 cup broken whole wheat spaghetti pasta
drizzle of olive oil
pink sea salt and pepper to taste

Directions:
1. In a medium sized sauce pan, add the cold vegetable stock, diced carrot, and broken spaghetti. Bring the whole thing up to a simmer.

2. Boil for 1 minute. Turn off the heat and allow the noodles to continue soaking up the warm broth. (This will also allow the soup to come back to a more tolerable temperature for your kids to eat it at.)

3. Drizzle the soup with a small amount of olive oil. Season with salt and pepper to taste. Top with crumbled crackers or eat as is.

Enjoy!