Vegan Buddha Bowls

Vibrant Turmeric Vegetable Noodle Soup

This soup literally brings me a sense of happiness. Maybe it’s the vibrant color, the healing nature of ginger and turmeric or the fact that the child in me that likes to slurp soup gets to come out. Whatever it is, it works.

It’s a hearty, comforting recipe with a good broth-to-noodle-to-vegetable ratio that I always aim for when creating a soup. That makes it more of a complete meal than a side dish! Not only is it bright and flavorful, but it’s loaded with ingredients good for your body, plus nutrients that you can all-around enjoy eating.

SERVES 4

  • 2 tbsp (28 g) coconut oil
  • 1 medium-sized white or yellow onion, diced
  • 4 medium-sized carrots, peeled and chopped into half-moons
  • 2 to 3 ribs celery, chopped in half-moons
  • Salt and freshly ground black pepper
  • 5 cloves garlic, minced
  • 1 (1″ [2.5-cm]) knob fresh ginger, grated (preferred) or minced
  • 1 tbsp (7 g) ground turmeric
  • 1½ tsp (5 g) garlic powder
  • 1 to 2 tsp (1 to 2 g) crushed red pepper flakes
  • 3 quarts (2.8 L) vegetable broth
  • 3 green onions, light and dark green parts, sliced
  • 2 cups (134 g) loosely packed chopped curly kale
  • Juice of 1 lime
  • 1 tbsp (15 ml) pure maple syrup or honey (optional, but rounds out the flavors)
  • 6 oz (170 g) dried soba noodles

GARNISHES

*- Fresh cilantro

*- Green onion

*- Lime wedges

*- Crushed red pepper flakes

*-Hemp seeds

In an enormous soup pot, melt the coconut oil over medium heat. Once hot, add the onion, carrots and celery. Sauté the veggies for 6 to 7 minutes, or until they’re lightly softened and the onion is translucent. Season generously with a pinch of salt and black pepper and stir.

Add the garlic cloves and ginger and cook, stirring well, for 30 seconds. Add the turmeric, garlic powder and red pepper flakes and mix well to coat all the vegetables. Add the vegetable broth and the green onions. Taste and see whether you want to adjust any of the seasonings.

Bring to a boil, then lower the heat to a simmer and cook for 10 to 12 minutes to let the flavors blend. Add the kale, lime juice and maple syrup (if using). Stir well and then turn off the heat.

While the soup is simmering, prepare the noodles in a separate pot according to the package instructions.

Add the cooked noodles to the soup before serving. If you’d like, top with fresh cilantro, green onion, lime wedges, red pepper flakes and hemp seeds.

This soup is best enjoyed fresh. It doesn’t keep especially well, since the noodles soak up more liquid and get soggy.

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