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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Squash and ginger noodle soup

1.0

flavourless oil for frying

1 red onion, finely chopped

2 garlic cloves, finely chopped or grated

thumb size ginger, finely chopped or grated

1 tbsp ground coriander

½ butternut squash (600g) peeled and deseeded

1 tbsp soy sauce or tamari

1 x 400ml tin coconut milk

2 tsp veg stock powder or ½ stock cube

100g flat rice noodles

2 large handfuls greens shredded

1 tbsp miso.

Topping

400g broccoli roughly chopped including stalks

4 tbsp seeds (sesame, sunflower)

1 tbsp soy sauce or tamari

1 tbsp rice wine vinegar

To serve

handful toasted peanut

squeeze of lime

Fry onion, garlic, ginger for 10 min until soft
Chop squash thinly (mandoline)
Once onion cooked add soy, coconut milk, veg stock cube, 800ml water, squash. Bring to boil then simmer for 10min until squash is cooked.
Cook noodles as per pack.
Whilst soup cooking fry broccoli and seeds in 1 tsp oil for 4 to 5 minutes until crisp at edges. Add soy and vinegar and cook for 30 sec. Remove from heat.
When squash cooked mash a little to thicken. Add greens and miso to soup, season if required.
Drain noodles and put in bottom of bowl, cover with soup, topping with broccoli. Finish with peanuts and a squeeze of lime.

Pg183, One pot, pan, planet.

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 73 weeks ago

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