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Spiced veggie noodle bowl


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)


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.