Veggie and noodle broth soup
Prep
20 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
20 min
Serves
4
Skill
Stir-up this nutritious soup for a satisfying lunch or weeknight meal. It's the ultimate comfort food to warm the soul. If kale's not your thing you can easily substitute with other dark leafy greens.
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Looking for more easy, healthy and delicous soup recipes? Check out our collection of soup recipes here.
For more healthy recipes Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!
Ingredients
- 1 tbs olive oil
- 1 onion, peeled, sliced
- 2 cloves garlic, peeled, crushed
- 1 leek, washed, green part trimmed, sliced
- 1 carrot, sliced
- 2 stalks celery, sliced
- 150g button mushrooms
- 1 tbs Sanitarium Marmite
- 1 bay leaf
- 2-3 curly kale leaves, sliced
- 300g firm tofu, cubed
- ¼ tsp ground black pepper
- 200g rice noodles
Nutrition per serving
1060 kJ
energy kj
14 g
protein
1 g
saturated fat
8.4 g
dietary fibre
21 g
carbohydrate
7 g
sugars
199 mg
sodium
Method
- Heat a frying pan with the oil on a medium to low heat. Cook the onion, garlic, leek, carrot, celery, and mushrooms in a frying pan until tender for about 10-15 minutes.
- Mix together the Sanitarium Marmite and 4 cups boiling water in a jug. Pour mix into the vegetables and add the bay leaf. Reduce heat and leave to simmer for 15 minutes. Add kale leaves and tofu to the broth and allow kale leaves to steep. Season to taste with ground black pepper.
- Heat water in another saucepan and bring to the boil. Drop noodles into to cook for 4 minutes. Drain. Divide noodles between four bowls.
- Top with vegetables and then a ladleful of the broth. Sprinkle with sliced spring onions and chilli flakes if desired.
- 1 tbs olive oil
- 1 onion, peeled, sliced
- 2 cloves garlic, peeled, crushed
- 1 leek, washed, green part trimmed, sliced
- 1 carrot, sliced
- 2 stalks celery, sliced
- 150g button mushrooms
- 1 tbs Sanitarium Marmite
- 1 bay leaf
- 2-3 curly kale leaves, sliced
- 300g firm tofu, cubed
- ¼ tsp ground black pepper
- 200g rice noodles
Nutrition per serving
1060 kJ
energy kj
14 g
protein
1 g
saturated fat
8.4 g
dietary fibre
21 g
carbohydrate
7 g
sugars
199 mg
sodium
- Heat a frying pan with the oil on a medium to low heat. Cook the onion, garlic, leek, carrot, celery, and mushrooms in a frying pan until tender for about 10-15 minutes.
- Mix together the Sanitarium Marmite and 4 cups boiling water in a jug. Pour mix into the vegetables and add the bay leaf. Reduce heat and leave to simmer for 15 minutes. Add kale leaves and tofu to the broth and allow kale leaves to steep. Season to taste with ground black pepper.
- Heat water in another saucepan and bring to the boil. Drop noodles into to cook for 4 minutes. Drain. Divide noodles between four bowls.
- Top with vegetables and then a ladleful of the broth. Sprinkle with sliced spring onions and chilli flakes if desired.