A ‘feel good’ soup with the best nutrients for healing and immunity this winter. The force is strong with this one.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A great midweek meal to get all the goodness of these ingredients on the table in less than 30 minutes 🤩⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serves 2⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bay leaf⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 peeled and finely diced garlic cloves ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 cm of ginger, grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 stalk of celery, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 L vegetable stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp fresh turmeric, grated⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 bunch coriander, roughly chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp fresh lime juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large red chilli, chopped and seeded ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 baby bok-choy- rinsed washed and halved⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 small onion, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup mixed mushrooms, roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g soba noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Heat oil in a soup/stock pot. Add onions, mushrooms and bok choy. Sauté on high heat until mushrooms release water and appear darkened. Flip the bok-choy so both sides char nicely. Remove from the pan and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Heat 1 tsp of oil in the same pot and add celery, bay leaf, garlic and ginger. Saute on low heat for about 5 minutes, stirring very frequently, until they have softened and released their aroma.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Now, add in the turmeric and crushed black pepper, stirring the whole time. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Add stock and bring the soup to the boil and simmer gently for about 15 minutes. Turn off the heat. Season with salt and lime juice to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Serve hot soup over noodles, bok choy and mushrooms. Garnish with fresh coriander, chilli and ground black pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy! X
Photo by The Simple Veganista