Veggie noodle soup - vegan

Name: Veggie noodle soup - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 tbsp olive oil or coconut oil; 1 leek, finely chopped - add an extra spring onion if you don’t have a leek; 4 spring onions, finely chopped - save 2 for later; 5 cm chunk of ginger, peeled and grated; 3-4 garlic cloves, peeled and crushed; 1 handful shitake mushrooms, torn into small pieces; 2 handfuls broccoli, chopped into small florets; 1 star anise; 1-2 handfuls sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added); 500 ml vegan/ veggie stock (more of you want a soupier soup); Some firm tofu - optional; Handful sugar snap peas; Handful tatsoi or pak choi or other leafy green; Salt and pepper; 1 tbsp tamari; Juice of 1/2 lemon; 1 red chilli, finely chopped; A few sprigs of fresh coriander - optional; Buckwheat noodles/ noodles of your choice - enough for two

Alessandra @alessa

This soup is delicious!
It’s also adaptable ... add more mushrooms if you like them, switch the broccoli for green beans, skip the corn...

If you’re suffering with a cold/ flu, add more garlic/ ginger/ chilli.

This soup is delicious!
It’s also adaptable ... add more mushrooms if you like them, switch the broccoli for green beans, skip the corn...

If you’re suffering with a cold/ flu, add more garlic/ ginger/ chilli.

Alessandra @alessa

This soup is delicious!
It’s also adaptable ... add more mushrooms if you like them, switch the broccoli for green beans, skip the corn...

If you’re suffering with a cold/ flu, add more garlic/ ginger/ chilli.

This soup is delicious!
It’s also adaptable ... add more mushrooms if you like them, switch the broccoli for green beans, skip the corn...

If you’re suffering with a cold/ flu, add more garlic/ ginger/ chilli.

Saved

Ingredients

2 servings

1/2 tbspolive oil or coconut oil
1leek, finely chopped - add an extra spring onion if you don’t have a leek
4spring onions, finely chopped - save 2 for later
5 cmchunk of ginger, peeled and grated
3-4garlic cloves, peeled and crushed
1 handfulshitake mushrooms, torn into small pieces
2 handfulsbroccoli, chopped into small florets
1star anise
1-2 handfulssweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added)
500 mlvegan/ veggie stock (more of you want a soupier soup)
Some firm tofu - optional
Handfulsugar snap peas
Handfultatsoi or pak choi or other leafy green
Salt and pepper
1 tbsptamari
Juice of 1/2 lemon
1red chilli, finely chopped
A fewsprigs of fresh coriander - optional
Buckwheat noodles/ noodles of your choice - enough for two

Saved

Steps

1

For the noodles: cook according to packet instructions but for 1-2 minutes less time than recommended.
2

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.
3

Add the ginger and garlic. Sauté for another 2-3 mins.
4

Add the mushrooms. Cook for 4-5 mins.
5

Add the star anise, broccoli and sweetcorn.
6

Add the stock. Put the lid on and simmer until the broccoli is just tender.
7

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.
8

Turn off the heat. Add the tamari and lemon. Season.
9

Serve with the coriander/ chilli/ extra spring onions on top. Enjoy 😋