Ginger Peanut Noodle Soup

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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

  1. ⁣In a large pot, cook garlic, ginger and onions. Once onions are translucent and soft, add remaining ingredients. ⁣
  2. ⁣⁣⁣I used less stock (2 cups) for a thicker and velvety soup, but adjust and prepare according to your personal preference. ⁣
  3. ⁣⁣⁣Simmer for 20 minutes, stirring occasionally. ⁣
  4. ⁣⁣⁣Add soup to blender and blend until ultra smooth. ⁣
  5. ⁣⁣⁣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!⁣

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