Spring vegetable soup with noodles
This spring vegetable soup with noodles is a hearty & healthy immune booster, perfect on cool spring days. You can serve it with rice noodles if gluten is a problem for you. For a vegan version use vegetable stock and egg-less noodle or pasta. It’s really yummy and ready under half an hour.
Ingredients
Method
- Thinly slice the onion, celery and one garlic. Peel the sweet potato and carrot, then chop them into 2cm pieces.
- Heat 1 tbsp of vegetable oil and gently sauté the onion, celery and garlic for 5 minutes. Add the sweet potato and carrot pieces (and chilli flakes, if used) and cook for another 5 minutes.
- Pour in the stock and bring to the boil. Simmer for 5 minutes, then add the spring greens. After 5 minutes add the peas and cook for another 5 minutes.
- Meanwhile cook the noodles in another pan following the packet’s instructions (it should take 5 minutes or so), then drain and keep warm.
- Chop the parsley/coriander leaves and mince the other garlic clove. Mix these together with the lime/lemon juice.
- When all the vegetables are tender, turn off the heat and add the garlic/herb mixture and the noodles.
- Serve immediately.