Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, veggie noodle soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Veggie noodle soup - vegan is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Veggie noodle soup - vegan is something that I have loved my entire life. They’re nice and they look wonderful.
Find Deals on Veggie Noodle Soup in Groceries on Amazon. Homemade vegan vegetable noodle soup from scratch featuring classic angel hair long noodles, carrot, celery and tons of fresh Italian parsley. If you are looking for a healthy, meatless alternative to chicken noodle soup this oil-free recipe is your holy grail. Tons of flavor and nutrients minus all the fat and cholesterol.
To get started with this recipe, we have to first prepare a few ingredients. You can cook veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Veggie noodle soup - vegan:
- Make ready 1/2 tbsp olive oil or coconut oil
- Prepare 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
- Get 5 cm chunk of ginger, peeled and grated
- Get 3-4 garlic cloves, peeled and crushed
- Get 1 handful shitake mushrooms, torn into small pieces
- Get 2 handfuls broccoli, chopped into small florets
- Prepare 1 star anise
- Prepare 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Prepare 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Make ready Some firm tofu - optional
- Get Handful sugar snap peas
- Take Handful tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Make ready 1 tbsp tamari
- Take Juice of 1/2 lemon
- Take 1 red chilli, finely chopped
- Get A few sprigs of fresh coriander - optional
- Make ready 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.
Instructions 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 it up with this exceptional food veggie noodle soup - vegan recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at 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!
