Super Nourishing Veggie Noodle Soup in 10 mins (GF)
Consistency has definitely not been my strongest point with this blog, I’ll be the first to admit that. Part of the reason why is because it takes me so long to create and perfect recipes, especially as I’m more of a see-what-I-can-make-with-what’s-in-the-fridge kinda gal. A lot of the recipes I post are not actually dishes I make that often, but rather only when there’s an occasion for it.
So to combat the inconsistency as we start the new year, I’ve decided to share more of my everyday recipes. Of course I’ll still be creating special recipes to share but I also want to throw in more of what I actually make on a daily basis. I get so many questions about what I eat so I guess it just makes sense to share how I nourish myself through my everyday meals.
First up — quick & easy veggie noodle soup!
So easy to make with everything in one pot, this super nourishing bowl of veggie soup noodles is like a big hug on a cold day (or after a night out, which is when I whipped up this bowl). The best part about it is that there are no hard or fast rules about ingredients or measurements — you just do it to taste and according to what you have at hand.
Anything goes! That day I had carrots, broccoli, nai bai and radishes in my fridge so I used those. Also known as white baby pak choy or milk cabbage, nai bai is high with vitamins, minerals and antioxidants and along with all the other vegetables, packs the soup with natural flavour and goodness.
Other ingredients you can also use are leeks, spinach, chickpeas, seaweed, lemongrass — whatever you have lying around. This soup is the one when you’ve got small amounts of vegetables leftover in the fridge, but not enough of one for a single dish. In a way, it’s almost a veggie scraps soup.
Top with sesame oil for its toasted aroma and lime juice for freshness. Easy as that, a simple, delicious and nutritious meal done in no time. Leave your comments below and don’t forget to share your creations! xxx