Vegan Vegetable Noodle Soup
This fragrantly spiced winter vegetable soup will stick to your ribs and gives you lots of immune boosting goodness on a cold day.
Equipment
- Large pot
Ingredients
- 1-3 cloves garlic crushed
- 2 tablespoons shallot minced
- 4 tablespoons water or vegetable broth
- 1 zucchini chopped
- 1 yellow squash chopped
- 2 cups sweet potato chopped
- 1 cup green beans chopped
- 2 carrots chopped
- 2 pieces of celery chopped
- 3 cups vegetable broth
- 1 1/2 cups canned light coconut milk
- 1 14 ounce can diced tomatoes
- 1 14 ounce can chickpeas or other beans drained and rinsed
- 1 tablespoon ginger (fresh or ginger paste)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons sea salt (or to taste)
- 1 tablespoon fresh rosemary
- 2 cups fresh spinach
- zest of one lemon
- juice of 1-2 lemons
To Serve
- whole grain or chickpea pasta or brown rice
- fresh rosemary
Instructions
- Cook the minced shallot and garlic in a large pot with the vegetable broth or water over medium heat until the garlic and shallot are translucent.
- Add the zucchini, squash, sweet potato, green beans, carrots, and celery. Cook for a minute or two, adding a splash of broth if necessary to keep from sticking.
- Add the broth, light coconut milk, tomatoes, and rinsed and drained beans. Stir.
- Add the ginger, cumin, turmeric, sea salt, and fresh rosemary. Stir, cover, and raise the heat to medium high until the soup begins to boil. Lower the heat to the lowest setting and allow to simmer, covered, for a half hour.
- Check that the vegetables are easily pierced with a fork. If so, remove from heat and add the spinach and lemon zest and juice. Stir.
- Adjust seasonings to taste. Serve over whole grain or chickpea pasta or brown rice.