Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, veggie noodle soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Veggie noodle soup - vegan is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Veggie noodle soup - vegan is something which I have loved my entire life. They are fine and they look fantastic.
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!
To begin with this recipe, we must prepare a few ingredients. You can cook veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you can achieve that.
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
- Make ready 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
- Get 1 handful shitake mushrooms, torn into small pieces
- Make ready 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)
- Make ready 500 ml vegan/ veggie stock (more of you want a soupier soup)
- Prepare Some firm tofu - optional
- Make ready Handful sugar snap peas
- Get Handful tatsoi or pak choi or other leafy green
- Make ready Salt and pepper
- Take 1 tbsp tamari
- Take Juice of 1/2 lemon
- Take 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 special food veggie noodle soup - vegan recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
