500g Wholemeal Spaghetti
1 bag of stir fry veggies
2-4 cloves garlic, crushed
1.5-2 pints bovril chicken stock
1/2 cup tamari sauce (aged soy sauce, but any will do)
1tbsp ground coriander
1/2 tbsp ground cumin
pinch cayenne pepper
Quickly stir fry the veggies in fry light, add the garlic, coriander and cumin. Pour over the chicken stock and soy. cook until the veggies are tender.
Boil Spaghetti.
To serve, put some spaghetti in the bottom of a bowl and cover with the Chinese veggie soup.
N.B. You can add extra protein in here too, on the one I made today I added in some pre-cooked king prawns, chicken breast also works well.
This is a soup that feeds my soul.
1 bag of stir fry veggies
2-4 cloves garlic, crushed
1.5-2 pints bovril chicken stock
1/2 cup tamari sauce (aged soy sauce, but any will do)
1tbsp ground coriander
1/2 tbsp ground cumin
pinch cayenne pepper
Quickly stir fry the veggies in fry light, add the garlic, coriander and cumin. Pour over the chicken stock and soy. cook until the veggies are tender.
Boil Spaghetti.
To serve, put some spaghetti in the bottom of a bowl and cover with the Chinese veggie soup.
N.B. You can add extra protein in here too, on the one I made today I added in some pre-cooked king prawns, chicken breast also works well.
This is a soup that feeds my soul.
optional extra
Noodle crunch
28g tbsp sesame seeds
1 tbsp ground coriander
1 tsp ground cumin
pinch cayenne pepper
in a dry frying pan toast the sesame seeds when golden and fragrant turn the heat off and add the spices, toss in the pan until combined and put in a airtight container. Will last about a month (unless you're as addicted to the crunch as I am!)
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