Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Veggie noodle soup - vegan is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Veggie noodle soup - vegan is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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
- Take 1 leek, finely chopped - add an extra spring onion if you don’t have a leek
- Prepare 4 spring onions, finely chopped - save 2 for later
- Take 5 cm chunk of ginger, peeled and grated
- Get 3-4 garlic cloves, peeled and crushed
- Take 1 handful shitake mushrooms, torn into small pieces
- Prepare 2 handfuls broccoli, chopped into small florets
- Make ready 1 star anise
- Get 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
- Get 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Get Some firm tofu - optional
- Get Handful sugar snap peas
- Prepare Handful tatsoi or pak choi or other leafy green
- Get Salt and pepper
- Make ready 1 tbsp tamari
- Make ready Juice of 1/2 lemon
- Take 1 red chilli, finely chopped
- Prepare A few sprigs of fresh coriander - optional
- Prepare 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 special food veggie noodle soup - vegan recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
