Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, veggie noodle soup - vegan. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Veggie noodle soup - vegan is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Veggie noodle soup - vegan is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Veggie noodle soup - vegan:
- Get 1/2 tbsp olive oil or coconut oil
- Take 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
- Take 4 spring onions, finely chopped - save 2 for later
- Take 5 cm chunk of ginger, peeled and grated
- Prepare 3-4 garlic cloves, peeled and crushed
- Take 1 handful shitake mushrooms, torn into small pieces
- Take 2 handfuls broccoli, chopped into small florets
- Make ready 1 star anise
- Make ready 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Take 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Get Some firm tofu - optional
- Take Handful sugar snap peas
- Make ready Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Take 1 tbsp tamari
- Take Juice of 1/2 lemon
- Make ready 1 red chilli, finely chopped
- Get A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
With soup season in full effect, we are soup-er excited (pun intended) to bring you this hearty vegetable noodle s oup. Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt.
Steps to make Veggie noodle soup - vegan:
- For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended.
- Heat the oil in a pan (with a lid for later). Add the leek and two of the spring onions. Sauté until the leek starts to soften.
- Add the ginger and garlic. Sauté for another 2-3 mins.
- Add the mushrooms. Cook for 4-5 mins.
- Add the star anise, broccoli and sweetcorn.
- Add the stock. Put the lid on and simmer until the broccoli is just tender.
- Add the cooked noodles to the pot. And sugar snaps and tatsoi/ pak choi/ leafy greens. And tofu if using. Stir through so the greens just start to wilt.
- Turn off the heat. Add the tamari and lemon. Season.
- Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋
This soup still has that classic comfort flavor and feel without the excess sodium. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant. Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Add the pasta and cook until.
So that’s going to wrap this up with this exceptional food veggie noodle soup - vegan recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
