Healing Veggie Noodle Soup

I love that we live in a world where carrots come in colors and putting love into your food can be seen AND felt! Love heals all and soup heals a whole lot.

It's that time of year. I'm getting emails from clients almost daily now asking for tips to shorten a cold and avoid the flu. There's still nothing quite like soup to soothe and help in the healing process.

You can make this recipe two ways depending on how you and your family are feeling. If you're already feeling puny or you feel sickness coming on use an entire head of roasted garlic. If you are looking for a more subtle soup, substitute two minced cloves of garlic instead of using an entire head.

Cutting carrots into hearts is of course totally optional but highly recommended. ; ) This recipe freezes beautifully.


Recipe adapted from Food Network


Serves 4



Download printable shopping list here

  • 2 tablespoons extra-virgin olive oil
  • 1 rib celery, sliced
  • 3 carrots, sliced
  • 1 head garlic, roasted
  • 1/2 white onion, chopped
  • 1 cup pasta (I used Jovial brand Caserecce)
  • 48oz vegetable broth
  • Small handful fresh dill, chopped (about 2 tablespoons)
  • 1/2 lemon, juiced (about 1 tablespoon)
  • Freshly ground black pepper
  • Salt to taste after cooking

*** Get started roasting the garlic before you do anything else ***


1. Heat the oven to 400°F. 
2. Slice the top off the head of garlic to expose the tops of the garlic cloves.
3. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. 1 tbsp is generous. 2 tsp will get the job done. You don't have to be precise. 
4. Place the top back on, wrap in foil and bake for 30 - 40 minutes on the middle rack. The times will vary based on your oven and the age of the garlic.
5. The garlic is done when a center clove is completely soft when pierced with a knife or toothpick.
6. Let the garlic cool slightly, and then press on the bottom of a clove to push it out of its paper. 
7. Smash the cloves with the flat end of your knife and then cut to make sure it's nice and separated.

Roasted garlic will stay good in the fridge for up to two weeks! 



You know how you have that certain something that you always seem to buy each time you go to the market? My thing is coconut milk. I always buy a can and it gets used for making some fantastic smoothie. Cliff's thing is pasta. The man LOVES pasta and it used to drive me crazy until we discovered this brand. We love Jovial pasta (they are not paying me to say that, I'm just sharing the love). It's free of gluten, milk and eggs and has two ingredients, organic brown rice flour and water.


1. Add onion, carrots and celery to pan with olive oil and saute til onions are clear and fragrant (your kitchen is going to smell SO GOOD!).

2. Add pasta, stir in with veggies and cook until slightly toasted (about 2 minutes).

3. Pour in veggie broth and bring to a boil over high heat. Cook until pasta is tender (around 8 minutes).

4. Stir garlic into the soup.

5. Stir in dill and lemon juice.

6. Season with salt and pepper to taste and serve!

This is the scene over here from moments ago. If you would have told me when we got married (nearly 7 years ago) that this would be our life today I probably would have laughed in disbelief.

RV living. He's meditating. I'm writing to you. Fresh flowers. My second jar of water today. We are living simply and making decisions every day in the direction of the life and health that we want to embody and experience.

Thank you for being witness to it all. I'm so grateful for every detail and every single one of you.