Chip's lunch: January 24, 2011

Once again, we're back from a hiatus due to a business trip. Chip spent 9 days in Calpe, Spain, as well as Mallorca. I went home to Maryland while he was away, since I hadn't seen my family over Christmas.

As usual, I made soup while he was gone. I bought some celery, which we both absolutely hate raw. We don't mind it in soup, but rarely does one recipe of soup require an entire package of celery. So I found two soup recipes that would use up the celery, and both turned out so well!

Here is the tofu noodle soup. I found the recipe on the side of a jar of Better Than Bouillon No-Chicken Base, which is a vegan soup base. It is so delicious...I've never tasted anything (vegetarian) quite like it. This tofu noodle soup is a lot like chicken noodle, which is something I'd venture to guess that most vegetarians miss.



Tofu noodle soup with organic spinach noodles, organic tofu, organic carrots, and organic celery, banana, organic Sultana golden raisins, and a whole wheat roll with margarine.