VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ January 2009 Recipe

You will love this soup as it is super easy to make and low in sodium and fat as well!

Noodle Soup by Meghan
from "New Vegetarian Cuisine" by Linda Rosensweig

1 tbsp margarine
2 medium carrots diced
2 celery stalks diced
1/2 cup chopped scallions (green onions)
3 cups low-sodium vegetable stalk
2 cups water
1/4 cup chopped fresh basil
1 tbsp chopped fresh tarragon or 1 tsp dried
4 ounces of no-yolk fine egg noodles
1 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1 tsp low-sodium teriyaki sauce

Optional Topping:
2 tbsp grated Parmesan cheese
1/2 cup herbed croutons

1. In a 3-quart saucepan over medium heat, melt margarine. Add carrots, celery and scallions; cook, stirring frequently for 4 or 5 minutes, or until tender.

2. Stir in the stock, water and tarragon. Bring to a boil.

3. Reduce heat to low. Stir in noodles, squash, zucchini, and teriyaki sauce. Simmer for 10 to 12 minutes, or until vegetables and noodles are tender.

4. Serve topped with Parmesan cheese and croutons.