Simple Delicious Veggie Soup | Healthy & Vegan
It has been a really long time since I last posted a recipe but since I've been staying at home a lot recently, I started cooking more creative dishes again. My kitchen here in Japan is limited - only one stove and fry pans instead of pots. Therefore this is going to be recipe which you can prepare in just 1 pot (or a big fry pan in my case lol).
It includes many veggies and just simple ingredients, so it is very easy to make. I also added carbs and protein in attempt to make this a balanced meal. I recommend adding some kind of seeds or cashews in the end in order to add some healthy fats as well.
for 1-2 portions
half a can of diced tomatoes
1 vegetable bouillon cube (or a tablespoon of powder)
half a can of chickpeas
half a leek
50g small pasta for soup
First, bring some water to boil. In the meantime, peel the carrots and cut them into thin slices. If you want to speed up the cooking process, I recommend cutting the carrot into tiny pieces instead. Add them to the boiling water.
After that, add the diced tomatos and more water depending on how much soup you want. You can always add more later on. Add the vegetable bouillon and bring the soup to a boil once again.
Rinse the chickpeas under water and add them to the soup. Was and cut the okra into slices and add it as well.
Add the black pepper, cayenne pepper and garlic to your liking. Then let the soup simmer on low heat.
Cut the leek after washing it.
When the carrots are almost soft, add in the leek as well as the pasta. I used whole grain spagettie which I broke into smaller pieces because I only had those. But I guess pasta specifically for soup works better.
If you are using the cooking mochi, add them when the pasta is almost soft. You don't have to add it, but it gives a nice cheesey texture (doesn't taste like cheese tho).
When your pasta is soft, the soup is ready to be served and enjoyed :)
(full recipe, excluding the mochi)
rich in vitamin A
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