Vegetarian Noodle Soup


So I don’t know if this happens around your area, but there’s been a cold going round London and I was preeety proud that I hadn’t caught it yet. But guess what? I caught it this weekend!

Having the dreaded cold is the worst thing, but I feel like this soup has magical effects of healing it!
It packed full of vegetables and all that good stuff – even if you don’t have a cold, why not give it a try!


Vegetarian Noodle Soup vegan, gluten free, dairy free
Serves 1

2cm ginger
1 small clove garlic, crushed and chopped
1/2 white onion, sliced
1/2 courgette, sliced*
1 small carrot, sliced*
50g dried rice noodles
1/4 cube chicken or vegetable stock
A few broccoli florets
Olive oil
Mixed dried herbs
Salt and pepper

*Note: courgette and carrot should be approximately the same size

Put rice noodles in a bowl and cover completely with boiling water and leave for 10 minutes until softened.

While the noodles soften, pour a tablespoon of olive oil in the pan and add garlic and ginger.
When the oil becomes fragrant, add the onions and salt until soft.

Add carrots and sauté those as well for a few minutes, so they get good flavour on them.

Add boiling water until about 5-10cm over the veg. Add the courgette slices.

Add in stock cube and herbs and when water boils, put it down to medium – low heat.
Season with salt and pepper.

Add broccoli for the last 3 minutes or so.

Drain the noodles and put them in a bowl, then pour over soup and vegetables.



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