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Tag someone ⁣ Follow . Veggie Noodle Soup for National Homemade Soup Day …

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Tag someone ⁣ Follow Veggie Noodle Soup for National Homemade

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Cookingforpeanuts’ Veggie Noodle Soup for National Homemade Soup Day 💚

Serves about 4
What you need:
-Noodles (about 5 ounces)�-Olive oil or veggie broth for sautéing
-1 yellow onion, diced
-2 large carrots, sliced into 1/2-inch coins
-4 yukon gold potatoes, chopped into 1/2-inch pieces �-1 tablespoon fresh thyme leaves
-3 cloves garlic, minced
-Dash of salt and black pepper
-3 cups vegetable broth plus more for cooking
-2 cups frozen green peas
-2 cups frozen corn kernels
-2 cups oat or other unsweetened non-dairy milk
-2 tablespoons mellow miso dissolved in 3 tablespoons water
-1 teaspoon sriracha (optional)
-Chopped fresh parsley, for garnish

Cook about one third pack noodles (about 5 ounces). Set aside.

Heat a little oil or broth in a large saucepan over medium-high heat. Cook the onion and carrots for about 5 minutes, or until the onion is translucent.

Add the potatoes, thyme, garlic, salt, and black pepper and cook for about 1 minute more, or until fragrant.

Stir in the vegetable broth and bring the liquid to a boil. Reduce the heat and simmer with the lid on for about 20 minutes, or until the potatoes are fork tender.

Optional for creamy soup: Use an immersion blender to blend about one half of the broth and potatoes. Or transfer about one half the broth and potatoes to a blender and blend until smooth.

Return to the saucepan and heat over medium-low heat.

Stir in the peas, corn, and non-dairy milk, and dissolved miso. Add sriracha to taste.

Simmer for about 3 minutes, or until warmed through, adding more broth as needed.

Add the desired amount of cooked NOODLES. Season with salt and black pepper. Garnish with parsley.

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