"When I was almost fifteen, Mother and I caught cold. Mandy dosed
us with her curing soup, made with carrots, leeks, celery, and hair from
a unicorn's tail. It was delicious, but we both hated to see those long
yellow-white hairs floating around the vegetables."
from Ella Enchanted by Gail Carson Levine
Ella Enchanted is another book made into a movie I haven't seen. Anne Hathaway is in it, and she is just the sweetest...but my standards are high. Because in the book version of the story, you get to experience all of the fabulous food of Frell, described in delicious detail. Like this soup...
I really hope you aren't sick. But if you are, this curing soup is for you. Just as its name promises, it is the perfect thing when nursing a cold.
It is clean, light, and full of life. It has no oil, and is vegan and gluten-free. The spices are very subtle. The real point of this soup is to enjoy the warm broth and delicate flavor of the vegetables.
And though Ella and her mother hated those unicorn hairs, I promise you those
rice noodles hairs are actually too delicious to pick out. You'll want to grab a fork with your spoon though...the whole experience is a bit like ramen.
2 cloves garlic
1 lb carrots
1 lb baby potatoes
1/2 lb celery, with leaves
10 cups water
2 cups white cooking wine
1 extra large bouillon cube
3 tbsp soy sauce
1 tsp dried parsley
1 bay leaf
1 tsp ground ginger
4 oz. rice stick noodles
Slice the garlic thinly. Clean and chop the other vegetables into bite-sized pieces. I sliced the leek from the bottom up; include the dark green tops, but be sure to wash away all the dirt that hides in them! In a very large pot, combine water, wine, bouillon, and vegetables. Heat on high.
While heating, stir in the soy sauce, parsley, bay leaf, and ginger. Cover, and bring to a boil. Reduce the heat, leave the lid on, and simmer until vegetables are just soft, about 30-40 minutes. Bring the soup back to a rolling boil, add the noodles, and cook for 3 minutes.