Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, veggie noodle soup - vegan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup!
Veggie noodle soup - vegan is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Veggie noodle soup - vegan is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Veggie noodle soup - vegan:
- Take 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
- Get 4 spring onions, finely chopped - save 2 for later
- Prepare 5 cm chunk of ginger, peeled and grated
- Take 3-4 garlic cloves, peeled and crushed
- Make ready 1 handful shitake mushrooms, torn into small pieces
- Make ready 2 handfuls broccoli, chopped into small florets
- Prepare 1 star anise
- Take 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)
- Prepare Some firm tofu - optional
- Take Handful sugar snap peas
- Make ready Handful tatsoi or pak choi or other leafy green
- Take Salt and pepper
- Get 1 tbsp tamari
- Take Juice of 1/2 lemon
- Get 1 red chilli, finely chopped
- Make ready A few sprigs of fresh coriander - optional
- Get Buckwheat noodles/ noodles of your choice - enough for two
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. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant. Warm the olive oil in a large Dutch oven or soup pot over medium heat.
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 😋
Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and ¼ teaspoon salt. 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 your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
