It could be sweltering hot outside and I still crave soup. There is something comforting and filling about this type of meal. I like to make this vegan recipe for lunch time. I usually make a large pot and nibble all day long. I developed this healthy recipe after craving ramen noodle soup for months on end. It was time to take action. If you are suffering from celiac disease or simply on a gluten free diet this is the perfect option.
Here’s how to make this delectable vegan soup recipe!
Ingredients:
2-4 oz of Thai rice noodles- depending how hungry you are
1/2 san marzano tomatoes
1/2 cup coconut milk
1/4 teaspoon of turmeric
pinch of basil
1 container of veggie broth
2 medium carrots
1 medium yukon gold potato
1 teaspoon olive oil
How to:
Begin by adding the olive oil to a pan. Add the potato and carrots on low heat until slightly caramelized. Pour in veggie broth with coconut milk and tomatoes. Add seasoning and let simmer until carrots and potato are fork tender. Begin boiling water and cook rice noodles. Add the noodles to the pot to finish cooking. Serve and enjoy!
