Comforting Vegan Vegetable & Noodle Broth
This vegan vegetable broth is heartwarming, the coconut milk and soy broth make it taste beyond creamy and the perfect winter recipe.
Ingredients
- 1 can of coconut milk
- 1/2 cup vegetable broth
- 150 g soba noodles
- 1 carrot spiralised
- 1 courgette spiralised
- 1 cup frozen green peas thawed
- 1 tbsp coconut oil
- 2 garlic cloves peeled and minced
- 1 inch fresh ginger grated
- 2 tbsp tamari (or soy sauce if not gluten-free)
- chili flakes
Instructions
- Heat up the coconut oil in a large saucepan. Add the garlic cloves and fresh ginger, and let fry for a minute or so.
- Add the can of coconut milk and Tamari. Stir for a couple of minutes.
- Add the vegetable broth and chili flakes. Bring to a simmer, then add the vegetables apart from the peas, and let everything cook for 10 minutes.
- Meanwhile, cook the soba noodles according to packet instructions (mine take about 8 minutes to cook in boiling water).
- Add the peas to the coconut milk and let them warm up.
- Once the soba noodles are ready, divide them into bowl and add the coconut broth over them to serve. Enjoy !