keep your diet real

This is a very simple soup. It has hardly any fat and it is loaded with fresh veggies!

I did not go grocery shopping before I decided to make this soup so it contains only ingredients that I found laying around my kitchen and pantry last week.

Ingredients

• 32 oz of organic low sodium vegetable broth
• 3 cloves of garlic (minced)
• Salt (about ½ teaspoon)
• 5 carrots (rinsed, peeled and chopped into thin strips)
• 5 celery stalks (rinsed and sliced)
• 1 package of rice noodles (or any other noodle used for Asian cooking)
• 2 cups of bean sprouts
• 1 cup of pea pods
• 5 radishes
• Suggested toppings (crushed peanuts, scallion, fresh bean sprouts). You could also add shrimp to this soup for some extra protein. That would probably make it a lot better.

Directions

1. In a large saucepan with a lid, bring the vegetable stock to a boil.
2. Now add the garlic, salt, carrots, and celery. Allow the soup to come to a boil again and cook for 3-5 minutes.
3. Next, add the noodles and allow them to cook in the hot broth (about 5 minutes).
4. Add the bean sprouts, pea pods, and radishes (cook for another 5 minutes).
5. You can allow the soup to continue to boil if you would like the vegetables to be softer, but I like my veggies crunchy so I usually eat it at this point.
6. Super simple and super healthy!

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