This Christmas and New Year’s period was such a great one for us. We spent it with family and friends and had so much great food and wine. But it was so good to be back home yesterday, and getting back into our regular healthy eating habits.
We were actually both craving veggies in a big way yesterday, so I stocked up on our grocery trip in the morning and made us a big ol’ pot of nourishing veggie noodle soup for dinner. I love veggie soups. They’re so versatile, I usually change what veggies I use each time depending on what I have on hand. And I like to change the herbs/spices around as well, depending on what flavour I feel like.
Last night we had: carrots, red capsicum, kale, cauliflower, onion, garlic, ginger, chilli flakes, organic diced tomatoes, five bean mix, gluten free spaghetti and homemade chicken stock (you can of course substitute this for veggie stock to make this a vegetarian recipe).
All I did was sauté the onion and garlic in a little olive oil until softened and fragrant. Then I added all the veggies (except for the kale), and mixed those around the pot for a couple of minutes. Then I added the beans (I like to drain and rinse mine before using), diced tomatoes, stock, a good pinch each of salt and pepper, lots of chilli flakes (we love our spice!) and the spaghetti, which I broke into 1 inch sized noodles. I find it easier to eat when it’s this size, and it’s much quicker to cook and easier to stir as well.
I then popped the lid on and waited for it to come to the boil. Once boiled, I gave it a good stir, turned the heat down to a gentle simmer, popped the lid back on (leaving a small section uncovered) and let it simmer away gently for 15 minutes.
About 5 minutes before it was done, I popped the kale on top of the soup and put the lid back on. This gently steams the kale, without overcooking it. At the end of the 5 minutes, I just stirred it into the soup before serving.
Before serving, just have another taste to see if you need any extra salt or pepper (or chilli if you love your spice like we do!). It all depends on your stock and how salty or flavoursome it is, so just season it to your liking. I make my stocks with less salt than regular packaged stock, so I always taste my soups/stews 2-3 times during the cooking process to see if it’s seasoned enough.
This soup was honestly just everything we needed yesterday! So much veggie goodness, with a delicious ginger and chilli kick!
Jared ended up having two big bowls of this, he couldn’t get enough! I’m so happy we had enough leftover for me to enjoy today for lunch. It’s raining and a little bit miserable outside today, it’s going to be the perfect comforting lunch to get me through my big day of tasks at home today!
Hope you enjoy the recipe!
Before I go, I would love to know:
- Do you practise meat free Monday?
- Are there any vegetarian recipes you’d like for me to put a healthy spin on for you and feature on this blog?
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- Half a small head of cauliflower, cut into florets
- 4 carrots, diced
- 1 red capsicum, diced
- 2 tablespoons grated ginger
- 1 400g tin of 5 mix beans, drained and rinsed
- 1 400ml tin of diced tomatoes
- 100g gluten free spaghetti
- 1 litre of chicken stock*
- Pinch of salt and pepper
- 1 teaspoon chilli flakes**
- 1/2 bunch kale, stems removed and leaves roughly chopped
- Heat the oil in a deep pot and sauté the onion and garlic for 1-2 minutes, or until fragrant and softened.
- Add all the vegetables into the pot except the kale, and stir for 1-2 minutes.
- Add the grated ginger, beans, diced tomatoes, stock, salt, pepper and chilli flakes to the pot.
- Break the spaghetti into 1 inch sized noodles and place into the pot.
- Stir the pot, place a lid on and bring to the boil.
- Once boiling, turn heat down to a gentle simmer and let it cook (mostly covered) for 10 minutes.
- Remove lid, place kale on top of soup (no need to stir it in), replace lid and cook for a further 5 minutes.
- Remove lid, stir kale in and taste the soup. Add in any extra salt, pepper or chilli flakes if needed and serve.
- * Use vegetable stock if making it vegetarian.
- ** Add less or more chilli flakes, depending on your spice preference