By Ulyana Horodyskyj
Category: Soup and Stew
The recipe presented below can be kept grain-free by eliminating the egg noodles. But, these noodles are incredibly tasty “carb bombs” and I like to eat this soup pre-workout when getting ready for an especially long run or bike ride.
1 box of chicken broth (no sugar)
One head of cauliflower
Two large carrots
4 stalks of celery
Two dozen green beans
1 cup flour
2 bay leaves
A handful of Italian parsley
A handful of dill (ideally fresh, but you can use dried dill weed as well)
Peppercorns (one dozen)
Salt (to taste)
Peel the carrots and chop them, along with the celery and green beans, into small pieces.
Wash and then cut the cauliflower head into smaller pieces.
Add all the vegetables into a large pot and fill with chicken broth and water.
Add the peppercorns, salt, bay leaves, parsley, and dill.
Cook for one hour on low heat. Taste (and add salt as needed).
Prepare the egg noodles.
Break two eggs into a medium-sized bowl.
Add one cup of flour to the eggs and mix well.
If too powdery for your tastes, add one more egg.
Add 1 teaspoon of salt.
Using a wooden spoon, scoop the egg noodle mixture and drop into the pot of soup to create "noodles". Keep doing this until there is no mixture left.
Allow the soup to come to a boil.
Let cool and serve with fresh dill.