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Vegetable Noodle soup

Servings 4
Author Homemade Vegan

Ingredients

  • 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

Instructions

  1. Chop all the veg into chunky sizes that suit your preference.

  2. On a low heat add 1-2 tbs of Olive oil or vegan butter to a large saucepan. 

  3. Add Onion, garlic and leek and sauté for 2-3 mins. 

  4. Add the remaining veg and fry for a further 5 mins stirring frequently. 

  5. 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.

  6. 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. 

Recipe Notes

Keep stored in the fridge in an airtight container up to 3 days.