Chicken noodle soup. Is there anything more comforting on a sad day, or a rainy day, or a sit -on-the-sofa-under-a-blanket-watching-Netflix day? Luckily, vegans don’t have to miss out on this nourishing soul food, with our vegan chicken noodle soup recipe!
Makes two large bowls of soup.
Ingredients
1 can of banana blossom, drained and chopped into chunks
1 litre vegan chicken stock – we used these stock cubes
1 medium onion, finely sliced
2 tbsp olive oil
2 tbsp ground turmeric
1 tbsp cumin seeds
1 tbsp fennel seed
1 tbsp ground ginger
1 tsp chilli flakes
1 can butter beans, rinsed and drained
3 garlic cloves, peeled and minced
Handful of coriander, to garnish
1 cake vegan noodles – we used these
Method
Heat the olive oil in a large pan and fry the onion till it begins to brown.
Add the banana blossom ‘chicken’, the spices, garlic and butter beans.
Pour in the chicken stock and bring to a boil, then leave to simmer gently for up to an hour. Five minutes before turning off the heat, add the noodle cake and let the noodles cook.
Garnish with a little coriander, and serve.
If you liked this, try our vegan knishes with potato and dill.