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.

Enjoy!

Advertisement

Chunky Chickpea Stew

It’s getting darker earlier, getting colder and leaves on the trees are shedding. You know what this means, Autumn is here!
The days of going out in shorts and a tank are long gone, and now it’s time to snuggle up in a cozy jumper by a fire and binge on pumpkin pie!

This stew is filling and hearty and super healthy – eating this will totally undo the damage of eating countless amounts of pies over the holiday season.
It’s filled with fibre from the chickpeas (it will fill you up), vitamin C and D, beta carotene, folate and so much more. So eat your heart out!

Chickpea Stew vegan, gluten free, dairy free
Serves 4

1 400g can chickpeas
1 400g can chopped tomatoes
2 cloves garlic, chopped
1 medium white onion, diced
4 medium carrot, cut into chunks
1 leek, cut into chunks
Handful of chestnut mushrooms, cut into quarters
150ml White wine
1 cube chicken stock
1 tbsp each of dried basil, thyme and oregano.

Sauté garlic and onions in olive oil until soft and translucent.
When this happens, add carrots and leeks for about 5 minutes. Season with salt and pepper.

Drain and add chickpeas.

Add 500 ml of water and bring to a boil. Once this happens, add herbs.

Turn heat to medium low and simmer for about 20 minutes.

Add 50ml of the wine and wait 5 minutes until evaporated.
Then add the chicken stock, tinned tomatoes and mushrooms.

Simmer on low heat and 100ml of wine.

Season with salt and pepper to taste and cover with lid until ready to serve.

When serving, reheat and serve with couscous or crusty bread.