This is my favourite soup to have when I am feeling run down and want something easy to make. This vegetable noodle soup is loaded with vital nutrients that not only aid digestion but boost your immune system. Making it the ideal soup when you are recovering from illness.
The health benefits of garlic are well renowned, especially when it comes to dealing with colds and flu. Not only does garlic add an amazing flavour to your food it is also a natural antibiotic and has been used in medicine for thousands of years! For this reason I tend to load up on extra garlic if I am under the weather.
I prefer to slow cook the vegetables to get the most flavour out of them and to create a rich tasting broth. I generally slow cook them for up to one hour on a low heat then add the noodles in 5 minutes before serving.
Vegetable Noodle soup
- 4 Garlic cloves
- 1 Onion
- 1 Leek
- 1 stick Celery
- 1/2 Small cauliflower
- 4 Broccoli florets (chopped)
- 1 Carrot
- 50 g Mushrooms
- 50g sweetcorn
- 1 tbsp mixed dry herbs
- 1 Bay leaf opt
- 1 1/2 Litres Vegetable stock
- 25 g Vermacelli Rice Noodles
Chop all the veg into chunky sizes that suit your preference.
On a low heat add 1-2 tbs of Olive oil or vegan butter to a large saucepan.
Add Onion, garlic and leek and sauté for 2-3 mins.
Add the remaining veg and fry for a further 5 mins stirring frequently.
Add the vegetable stock, bay leaf, sweetcorn and mixed herbs. Cover and simmer for up to 1 hour. Alternatively you can increase the heat and cook the vegetables within 15 mins.
When vegetables are cooked add the vermicelli rice noodles. Break them up if you want smaller noodles. Cook for a further 5 mins then its ready to serve.
Keep stored in the fridge in an airtight container up to 3 days.