Ultra-soup

Perhaps my last post hinted that it would be my last trip to the greenmarket for awhile. I didn't plan it this way, just got sick, so when Saturday morning rolled around, I couldn't possibly brave the cold for what I knew would be slim pickings. So I'm on a greenmarket hiatus until things get a little less dismal. Meanwhile, I have to keep trying to remember where people who don't go to greenmarkets shop for their fruits and veggies...and the supermarket prices and supermarket quality are certainly not worth writing about.

Nevertheless, I did invent some soup! It's nothing too out of the ordinary, but it's the most satisfactory veggie-noodle soup I've had, and I'm quite happy with it. Usually I find vegetable soup to be lacking (probably in chickeniness), and I really only crave it when I have a cold, but this turned out really well (and served as an acceptable dinner, even to the non-sick).

Vegetable Noodle Soup (serves 3)
1 tbsp. vegetable oil
2 shallots (or about 1/2 medium onion)
3 cloves garlic, minced or pressed
3 stalks celery, diced (about 3/4 cup)
1/8-1/4 tsp. cayenne pepper
32 oz. vegetable stock (I like Trader Joe's brand the most)
2-3 tbsp. soy sauce
1 large or 2 small carrots, diced (about 1/2 cup)
4 oz. capellini, broken into thirds
Optional: about 1/2 cup diced prepared seitan

Heat vegetable oil over medium heat; add shallots and celery and cook, stirring, until softened, about five minutes. Add garlic and cayenne; stir until garlic is aromatic, about 30 seconds. Carefully pour in stock, stirring, and add soy sauce, carrots, and seitan (if using). Bring to boil, then turn down heat and simmer about 20 minutes. Bring to boil again, add pasta, then turn heat down and simmer about 10 minutes. It's ready! Serve in your cutest bowls to two friends with the sniffles.