I know. A vegetarian pho recipe. It’s August. I get it. I think I’ve officially gone off the reservation. But, in my defense, I made this light years ago and never shared it (bad food blogger, BAD) and it was actually comfortable outside this morning. There was even a slight chill in the air. Which automatically makes me think of fall and soup.
Want to hear something absurd? I made this in late MAY. When it was 106 degrees outside. And I slurped it all up with a big, weird, demented smile on my face while I sat in pools of sweat. I completely think I have just gone stark mad and you should send me off to the loony bin.
The reason behind hot soup in hot-as-balls weather was simple. I had to make a batch of homemade vegetable broth/stock for work. And it just so happened that on that day (also in the high 90′s) I had an insane craving for Pho. Since E, who is SANE, refused to go sit and eat hot soup in the dead of summer, I decided to make my own with the fresh batch o’ broth I just made.
Vegetable broth should really just be called “compost liquid” since it’s made with vegetable scraps. Blech. But, it tastes good and makes this pho flippin’ awesome. Awesome enough that I may have eaten 3 LARGE bowls of it that night.
Just thinking about this subtle, yet spicy, warm bowl of soup is making my mouth water. I think it would be absurd of me NOT to make it today, right? Yes. I think you’re right. Oh and without realizing it, I’ve dubbed this week vegetarian week. So if you’re a meat lovin’ carnivore, come back next week. (Or just dream of meat while you read this).
Nutritional information per 1 cup soup:
Fat: 3.5 grams
Fiber: 2.5 grams
Protein: 2.5 grams
Weight Watchers: 4