Spicy Noodle Soup
Here’s a quick and easy recipe that’s nourishing and warming on colder days. A hearty spicy noodle soup with warming spices and lots of goodness. It’s takes less than 10 minutes to prep and about 25 mins to cook. Perfect for midweek lunches or easy dinners.
Ingredients
- 2 tsp olive oil
- 1 onion
- 2 carrots
- ½ tsp salt
- 3 garlic cloves
- ½ red chilli
- Small piece of ginger
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 2 tbsp tamari
- 1¼ litres veg stock (5 cups)
- 250 ml oat milk (1 cup)
- 400 g tin chickpeas (14oz)
- 200 g vermicelli noodles (7oz)
- 100 g spinach (3½oz)
- Squeeze of lime juice
- Fresh coriander to serve
Instructions
- Finely chop the onion, carrots, garlic, ginger and chilli. Heat up the oil in a large pan. Add the chopped onion, carrots and salt and sauté for 7-8 mins. Add the garlic, chill and ginger for the last 2-3 mins.
- Add the spices and tamari and cook for another minute or two.
- Add the stock, milk and chickpeas and bring to the boil. Turn down the heat and add the vermicelli. Simmer for about 5-6 minutes until the noodles are cooked
- Stir in the spinach for a minute or two until wilted. Season to taste and add a squeeze of lime and some fresh coriander (and extra chilli if you like it hot).
Notes
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- The soup thickens the longer you leave it. You may want to add more stock if you are cooking in advance and reheating.
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- It freezes very well and will keep in the freezer for up to 3 months.
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- It will store in the fridge for 3-4 days.
Nutrition
Calories: 312kcalCarbohydrates: 46.9gProtein: 16.2gFat: 6.3gSaturated Fat: 0.6gFiber: 7.6g
Tried this recipe?Let us know how it was!