Description
This healing vegetable noodle soup will warm your tummy and nourish your soul. It’s filling and perfect for cold chilly days yet light enough not to weigh you down.
Ingredients
Units
Scale
- 1 cup diced butternut squash
- 1 cup diced pumpkin
- 1 cup diced carrots
- 1 cup diced yellow onion
- 2 tablespoons grated ginger
- 4 garlic cloves, peeled
- 1 cup chopped spring onions + more for garnishing
- 1 cup torn kale leaves
- 1/2 cup chopped chives
- 5 cups unsalted vegetable stock
- Salt to taste
- 1/2 pound of uncooked rice noodles
- Squeeze of lemon, optional
Instructions
- Place the diced butternut squash, pumpkin, carrots, onion, grated ginger, garlic cloves, spring onions, chives and kale in a large pot together with the vegetable stock and bring to a boil.
- Once it starts to boil, cover the pot and bring the heat down to medium-low and allow the mixture to simmer for the next 30 to 35 minutes until the vegetables are soft.
- When the vegetables are tender and cooked, add salt to taste. If you like a bit of citrus in your soup, add in a squeeze of lemon and mix well.
- Add in the uncooked rice noodles and let them cook for the next 10 minutes until soft and fully cooked.
- Divide vegetable noodle soup into two large bowl and serve garnished with chopped spring onions.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Cuisine: Gluten-free, Vegan