Ginger Peanut Noodle Soup
INGREDIENTS
Soup serves 4
𝗧𝗛𝗘 𝗦𝗢𝗨𝗣:
- 1 onion, chopped
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 tsp red chilli flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- a drizzle of olive oil
- 28 ounces diced tomatoes
- 2-3 cups veggie stock
- 5 tbsp peanut butter
𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦:
- avocado, sliced
- roasted peanuts, chopped
- hemp hearts
- fresh coriander
- crispy tofu (pan fried in coconut oil and seasoned with liquid aminos)
INSTRUCTIONS
- In a large pot, cook garlic, ginger and onions. Once onions are translucent and soft, add remaining ingredients.
- I used less stock (2 cups) for a thicker and velvety soup, but adjust and prepare according to your personal preference.
- Simmer for 20 minutes, stirring occasionally.
- Add soup to blender and blend until ultra smooth.
- Return to pot and add your rinsed Palmini Linguine. Cook until noodles are heated, which takes just a few minutes, because they come already cooked!
2 comments
Dawn Barnette
October 10, 2021 at 7:30 pm
Would like to know if I can refrigerate if I do not use all at once?
Palmini
March 21, 2022 at 6:48 pm
Hey Dawn!
After being opened, Palmini can be stored in a refrigerator for up to three days, or it can also be frozen for up to three months.