Recipe: Tasty Veggie noodle soup - vegan
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Before you jump to Veggie noodle soup - vegan recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.
The kitchen alone offers you many small ways by which energy and money can be saved. Eco-friendly living is not really that tough. Largely, all it takes is a bit of common sense.
We hope you got insight from reading it, now let's go back to veggie noodle soup - vegan recipe. You can have veggie noodle soup - vegan using 19 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Veggie noodle soup - vegan:
- Use 1/2 tbsp of olive oil or coconut oil.
- Provide 1 of leek, finely chopped - add an extra spring onion if you don’t have a leek.
- Provide 4 of spring onions, finely chopped - save 2 for later.
- Get 5 cm of chunk of ginger, peeled and grated.
- You need 3-4 of garlic cloves, peeled and crushed.
- Use 1 handful of shitake mushrooms, torn into small pieces.
- Take 2 handfuls of broccoli, chopped into small florets.
- Take 1 of star anise.
- Take 1-2 handfuls of sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added).
- Prepare 500 ml of vegan/ veggie stock (more of you want a soupier soup).
- Use of Some firm tofu - optional.
- Prepare Handful of sugar snap peas.
- You need Handful of tatsoi or pak choi or other leafy green.
- Take of Salt and pepper.
- Get 1 tbsp of tamari.
- Get of Juice of 1/2 lemon.
- Use 1 of red chilli, finely chopped.
- You need A few of sprigs of fresh coriander - optional.
- Use of Buckwheat noodles/ noodles of your choice - enough for two.
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 😋.
Personally, I think this veggie-packed and noodle-loaded vegan. May I also add that this recipe requires minimal chopping, uses mostly pantry ingredients and is a budget friendly lunch, dinner or meal prep idea. It's sure to be a new. How to turn any recipe into a kid friendly recipe - add noodles! Trust me, the adults won't mind either!
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