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Ingredients
- 4 cups vegetable soup stock
- 1 garlic clove minced
- 4-6 spring onions thinly sliced
- 1 med carrot thinly sliced
- 1 Tbsp hijiki (or wakame)
- 1 Tbsp tomato paste
- 1/4 cup peanut butter
- 2 Tbsp tamari soy sauce (more to taste)
- hot chili sauce to taste (I use sambal)
- 300g Udon noodles cooked
optional:
- 1 garlic dill pickle (cucumber) minced
- 2 Tbsp chopped peanuts (roasted or raw)
- several sprigs fresh coriander
Summary
- Heat stock over medium heat
- Add garlic, spring onions, carrot, hijiki and pickle (if using)
- Simmer until carrots begin to get tender. Approx. 10 mins
- Put tomato paste, peanut butter, tamari and hot chili sauce in a small bowl along with 1/4 cup soup stock
- Whisk until smooth
- Add to saucepan and stir to combine.
- Cook for another 5 mins over low heat
- Place cooked udon noodles in 4 bowls and ladle soup over top to cover
- Garnish with chopped peanuts and fresh coriander
- Enjoy!
Crock Pot Bean Soup
1 bag mixed beans, rinsed
2 leeks, chopped
3 – 4 carrots, cut into coins
4 – 5 stalks of celery, chopped
veggie broth or water and 2-3 bullion cubes
1 tbsp Herbs de Provence
Greens, chopped.
Optional: lemon, salt, and pepper to taste
Here’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before and 5 minutes the morning you want to eat it, and it’s pretty much ready to go when you’re back from work.
The night before: To the crock pot, add the chopped veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.
Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.