Spiced veggie noodle bowl (ve)
Going vegan definitely doesn't have to be boring. This souper recipe packs a punch and is full of flavoursome and healthy ingredients - it's certainly enough to make our mouths water!
SERVES 6 TAKES 30 minutes
2 large potatoes, peeled and cut into cubes
3 parsnips, peeled and cut into batons
450g Co-op noodles
2 tbsp Ownsworth’s Rapeseed Oil
1 leek, trimmed and finely sliced
1 red pepper, deseeded and cut into chunks
½ x 285g jar Thai red curry paste or Mr Huda's curry paste from the Love Local range
1 tsp cinnamon
1 star anise (optional)
1 x 400ml can of coconut milk
1 litre vegetable stock
3 tbsp soy sauce
3 tsp soft light brown sugar
Zest of 1 orange
Fresh coriander, to serve (optional)
- Cook the potatoes and parsnips in a large pan of boiling water until tender. Put the noodles in a heatproof bowl, cover with boiling water and set aside for 10 minutes.
- Meanwhile, heat the oil in a large frying pan or wok. Add the leek to the pan and gently soften for 5 minutes, stirring occasionally. Add the red pepper and cook for another 5 minutes.
- Stir in the curry paste, cinnamon and star anise (if using) and fry for 2 minutes or until fragrant. Add the coconut milk, stock, soy sauce, sugar and orange zest. Bring to the boil and simmer for about 5 minutes.
- Drain the noodles and transfer to 6 warm bowls. Drain the potatoes and parsnips and serve on top of the noodles, then ladle over the soup. Serve scattered with fresh coriander, if using.