My quick and easy, healthy go-to lunch

Upgraded Mr. Noodles

This is a quick and easy lunch for myself and Ashley when we want veggies, warmth and immune boosting meal. 
​​This simple, immune-boosting soup comes together in minutes, costs less than a dollar per serving, and can be changed up based on whatever’s in your kitchen. It’s become one of our favorite ways to sneak extra veggies into the day — and we hope it becomes a favorite in your home too.

This can be adjusted any sort of way, each time a little bit different. 
The main ingredients I use each time are carrots, cabbage, radish, green onion, garlic, turmeric and ginger.  These vegetables are inexpensive and store for a long time making this meal cost less than a dollar per person.  Ginger and Turmeric can keep in the freezer for months.  An even easier way to prepare the garlic, turmeric and ginger is to grate them into ice cube trays with chicken or vegetable broth or water.  Once frozen take out and put in a container or baggie for and easy drop in flavour bomb. 

How I change it from one week to the next; 
Sometimes I use home made chicken broth (will provide recipe on our next email newsletter), a hard boiled egg, left over rotisserie chicken, soy sauce, and hot chili oil. 

Ingredients:

• 2–3 carrots, thinly sliced
• ¼ head of cabbage, shredded
• 2 radishes, thinly sliced
• 2 green onions, sliced
• 2 cloves garlic, minced (or 1 frozen garlic cube)
• 1 tsp fresh grated turmeric (or 1 frozen turmeric cube)
• 1 tsp fresh grated ginger (or 1 frozen ginger cube)
• 4 cups chicken broth, vegetable broth, or water
• Optional additions:
  • 1 hard-boiled egg
  • Leftover rotisserie chicken, shredded
  • Soy sauce, to taste
  • Hot chili oil, to taste

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Method:

1. In a medium pot over medium heat, add a splash of broth and sauté the garlic, turmeric, and ginger for about 1 minute until fragrant.
2. Add the carrots, radish, and cabbage. Stir and cook for another 2–3 minutes to soften slightly.
3. Pour in the rest of the broth (or water). Bring to a gentle boil.
4. Reduce heat and simmer for about 10 minutes, or until vegetables are tender but still bright.
5. Stir in the green onions and any extras like shredded chicken, a sliced hard-boiled egg, a dash of soy sauce, or a drizzle of hot chili oil.
6. Taste and adjust seasoning as needed.
7. Ladle into bowls, enjoy warm, and feel nourished!

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Notes:

• You can easily swap in whatever vegetables you have — spinach, bok choy, mushrooms, or zucchini all work well.
• This soup is fantastic for meal prep! Make a big batch and store it in the fridge for quick, cozy lunches all week long.

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