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Thursday 28 May 2026 20:39:26 GMT
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This Vegan 🌱 Golden Broth Chickn Noodle Soup ✨ will get you through this flu season.  It's warm, healing and filled with all of the good stuff.  Ingredients; 15ml (1 tbsp) of EV olive oil (I use @richglen_ ) 160g (1/2 cup - 1 medium) brown onion diced 4g (1 tsp) minced ginger  140g (1 cup - 2 medium) carrots diced 100g (1 cup - 4 medium stalks) celery chopped 150g (1 cup or bunch) broccolini 400g (1 can) butter beans (lightly mashed)  300g shredded vegan chicken (I used Sayur brand) 1lt (4 cups) vegetable broth  85g (1 packet) ramen noodles (alternatives: pasta or rice noodles) Fresh or dried herbs (I used fresh 3 sprigs of thyme & 3 small bay leaves). 4g (1 tsp) dried herbs if you don't have fresh ones.  2g (1/2 tsp) garlic salt  Topped with cracked pepper and a drizzle of EV olive oil (I use @richglen_ early harvest to give it a deep golden colour and rich flavour  Method; -Add the olive oil to a pot and add the onion to sauté on medium heat. 1 minute later add the ginger and mix and sauté until translucent  -add the diced carrot, celery, broccoli and sauté again for a few minutes. Mixing frequently.  -Add the vegan shredded chickn, mashed butter beans, herbs and broth to the pot. Simmer for 10mins on low to medium heat. A lid is optional (use a lid if you want the soup to simmer for longer to deepen the flavour).  -When the soup is ready add your noodles. Simmer for 1-2minutes until the noodles are cooked. (Cook for longer if you are adding pasta) -Taste and add herbamare or salt to taste if you need more flavour.  -Serve with cracked pepper and a light drizzle of good quality EV olive oil (I used about a tsp of olive oil).  #vegansoup #veganrecipes #soupseason #soup souprecipe
This Vegan 🌱 Golden Broth Chickn Noodle Soup ✨ will get you through this flu season. It's warm, healing and filled with all of the good stuff. Ingredients; 15ml (1 tbsp) of EV olive oil (I use @richglen_ ) 160g (1/2 cup - 1 medium) brown onion diced 4g (1 tsp) minced ginger 140g (1 cup - 2 medium) carrots diced 100g (1 cup - 4 medium stalks) celery chopped 150g (1 cup or bunch) broccolini 400g (1 can) butter beans (lightly mashed) 300g shredded vegan chicken (I used Sayur brand) 1lt (4 cups) vegetable broth 85g (1 packet) ramen noodles (alternatives: pasta or rice noodles) Fresh or dried herbs (I used fresh 3 sprigs of thyme & 3 small bay leaves). 4g (1 tsp) dried herbs if you don't have fresh ones. 2g (1/2 tsp) garlic salt Topped with cracked pepper and a drizzle of EV olive oil (I use @richglen_ early harvest to give it a deep golden colour and rich flavour Method; -Add the olive oil to a pot and add the onion to sauté on medium heat. 1 minute later add the ginger and mix and sauté until translucent -add the diced carrot, celery, broccoli and sauté again for a few minutes. Mixing frequently. -Add the vegan shredded chickn, mashed butter beans, herbs and broth to the pot. Simmer for 10mins on low to medium heat. A lid is optional (use a lid if you want the soup to simmer for longer to deepen the flavour). -When the soup is ready add your noodles. Simmer for 1-2minutes until the noodles are cooked. (Cook for longer if you are adding pasta) -Taste and add herbamare or salt to taste if you need more flavour. -Serve with cracked pepper and a light drizzle of good quality EV olive oil (I used about a tsp of olive oil). #vegansoup #veganrecipes #soupseason #soup souprecipe

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