Ingredients: 4 – 6 carrots,dash of celery seed,1 tbsp. extra virgin olive oil,4 – 6 cloves of garlic,1/4 c. gluten-free all-purpose flour,1/2 piece of kombu,2 small onions,2 tsp. poultry seasoning,1/2 c. rice milk,4 ounces Asian rice noodles,4 ounces Asian rice noodles,2 tsp. Real Salt sea salt,2 tsp. turmeric,4 c. organic, gluten-free chicken or vegetable broth,4 c. water
Instructions:
- In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small.
- Heat oil in a soup pot.
- Add minced vegetables and saute, mixing occasionally, until just soft [7 – 10 minutes].
- Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
- Pour in the broth and water.
- Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.After 30 minutes, pour in non-dairy milk and noodles.
- Let simmer an additional 10 minutes or until noodles are soft.
- Remove from heat and serve immediately.
