Vegetarian Flu-Fighting Noodle Soup

1. 1

   Rinse off all the vegetables under cold, running water.

2. 2

   Now prep the ingredients. Dice the onion, finely mince the garlic and ginger, chop the celery and carrot into 1/4-in chunks, and coarsely chop the parsley.

3. 3

   Gently warm up the olive oil in a large pot. Saute the onion, garlic, and ginger for 5 minutes over medium heat, or until the onion turns translucent. Add in the broth (or 6 cups of water, and 1/8 cup of vegetable bouillon), salt, bay leaf, and cumin; turn up the heat and bring to a slow boil.

4. 4

   Toss in the celery, carrots, and noodles. Reduce heat to a simmer, and cook for 8 minutes - or until vegetables are soft and pasta is al dente. Sprinkle in parsley, and serve in warm bowls. Enjoy!

* Per serving · 4 servings · Values may vary.