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vegetable noodle soup

Vegetable Noodle Soup

Print Recipe
A delicious anti-inflammatory soup recipe perfect for the cold and flu season.
Course Soup
Cuisine Asian
Keyword anti inflamatory, easy vegan soup, healthy vegan recipe, healthy vegan soup, sniffle soup, vegan noodle soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 576.3
Author carleigh

Equipment

Ingredients

  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 sweet potato diced
  • 1 inch fresh ginger peeled and chopped
  • 5 cups vegetable broth
  • 1 ½ cups full-fat coconut milk
  • 10 oz rice noodles flat, pad-thai style

Spices

  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp curry powder
  • 1 tsp salt

Toppings

  • 1 cup baby boy choy diced
  • 375 gram extra firm tofu 1 block, cubed
  • 1 red chilli pepper diced
  • 1 cup cilantro leaves chopped
  • 1 lime quartered

Instructions

  • To a large pot, add the onion, garlic, sweet potato and 1 to 2 tablespoons of water. Sauté until softened, approximately 5 minutes.
  • Stir in the ginger, turmeric, cumin, curry powder and salt. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. Pour in the vegetable broth and coconut milk. Bring to a boil, and then simmer for 15 minutes, until the sweet potato is cooked through. 
  • Add the rice noodles and cook until tender, approximately 4 minutes. If you're meal prepping, cook the noodles separately according to package directions. Serve in bowls with desired toppings.

Nutrition

Calories: 576.3kcal | Carbohydrates: 86.5g | Protein: 13.6g | Fat: 20.6g | Saturated Fat: 16.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.3g | Sodium: 2030.5mg | Potassium: 687.8mg | Fiber: 5g | Sugar: 8.5g | Vitamin A: 11665.2IU | Vitamin C: 53.9mg | Calcium: 163.9mg | Iron: 5.9mg