Soup
Annet
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
50 min

Ingredients

0.25
Broccoli
40 grams
Cabbage
0.75
Carrot
0.25
Cauliflower
50 grams
Chickpeas
0.75 tbsp
Ginger
0.25 tbsp
Lemon
30 grams
Mushrooms
50 grams
Noodles
1 tbsp
Olive Oil
0.5
Onion
4 tbsp
Pinenuts
50 grams
Potatoes
1 tbsp
Soy Sauce
220 ml
Stock

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli, cabbage, cauliflower and mushrooms so that they all have a similar size and shape.
  3. Finely chop your carrot, ginger and onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Boil noodles according to instructions on package.
  2. Heat olive oil in a pot and add ginger and onion, and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Potatoes and fry for 15 minutes.Finally, add Broccoli, Cabbage, Carrot, Cauliflower, Chickpeas and Mushrooms and fry for 15 more minutes.
  4. Add soy sauce and mix.
  5. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  6. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add lemon and mix.
  2. Add your noodles to the soup and mix.
  3. Add Pinenuts on top.