Image from www.biggirlssmallkitchen.com
Kirsty made this for Meat Free Monday and it looked so good we asked her to share her recipe. A great pre summer dinner, light and tasty and loaded with veggies and other detox-y ingredients.Super Healthy Veggie Broth
Serves 4
Ingredients:
- 3 cups NoMU Veggie or Chicken fond made into stock as per packet instructions
- knob of ginger
- 1 red chilli, deseeded and chopped
- 2 handfuls mushrooms, roughly sliced – I love eryngi and portabellini for this soup
- ½ packet egg noodles, cooked
- veggies – broccolini; courgette; carrot; cabbage; mange tout; baby corn or whatever veggies you like (no root veg),
- baby leaf spinach
- sliced spring onions
- coriander/ basil
- mung bean sprouts
- sesame seeds (about 1 Tbsp)
Seasoning:
- soya sauce
- sesame oil
- fish sauce
- lemon juice
- sugar
Method:
Bring stock to the boil
Add mushrooms, ginger (whole) and chilli, cook for 5 minutes to cook the mushroom and infuse the broth (you can also add a stick of lemongrass to further enhance the flavour).
Chop all veggies into bite sized pieces – cut to a size that’s manageable to eat with a spoon!
Keep all veg separate
I then add the veg that take the longest to cook – starting with broccoli or cauliflower, and cook for a minute, and then add the next longest cooking veg like courgettes & carrot, cook until just tender, about another 2 minutes and then add the quick cooking veggies like shredded cabbage.
Once all veggies are in the pot cook for 2 minutes and add the cooked noodles, then add the leaves – baby spinach, and herbs
Add seasoning to taste.
Mix together spring onions, mung bean sprouts, toasted sesame seeds and a little sesame oil and soya sauce.
Ladle soup into bowls and top with spring onion mix.
It’s important that this soup does not boil for ages, it’s a very fresh, crunchy, light soup so just cooking the veggies through is important.
So quick and easy and so tasty.