Easy Veggie Noodle Soup
Maybe you’ve already noticed that we really care about reducing food waste. A lot of food products are thrown away while they are still safe to consume! We are a big fan of the supermarket initiative that gives you discounts on products that are about to expire. You can call us ‘hunters’ of these products, we love it! You save food and your wallet at the same time 😉 For this soup, we used leftover vegetables. We bought it on the expiration date and can you believe they were still good a few days later? We won’t say that this is the case for all products, just a reminder that it’s always good to use your senses! For this recipe you can use all the vegetables you left in your fridge. Soup has never been so easy.
Ingredients for 2 persons:
- Leftover vegetables – we used 100 g of endive and 200 g of soup vegetables
- 120 g of wok noodles
- 500 ml of vegetable stock
- 1 tsp of olive oil
- Pinch of salt
- Pinch of black pepper
- 1/2 tsp of ground nutmeg
- 2 tsp of sesame seeds
- Optional: 1 tbsp of soy sauce
Take a small pot and put it on the stove on medium high heat. Put the olive oil in the pan and as soon as this gets warm you can add the vegetables. Cook this for around 2 minutes. Now add the vegetable stock and boil the soup for around 15 minutes on medium heat. Now, add some salt, pepper and nutmeg (optional: soy sauce), and stir everything well. Add the noodles and put the lit on the pot for another 2-3 minutes. Ready to serve! Divide the soup, veggies and noodles equally over two plates and sprinkle the sesame seeds on top. Enjoy!
- If you like it more spicy, then starting with baking some chili and ginger before adding the vegetables.
- If you want it to be more filling, you can add cooked chicken or shrimps.
Nutritional value per person:
192 calories – 9.5 g fat, of which 1.4 saturated – 22.7 g carbohydrates, of which 5.4 g fibre and 2.4 g sugar – 6.6 g protein
Anna & Marit