Spring Vegetable Noodle Soup with Ginger & Chilli
Watch Clodagh make this on her IGTV here
Serves 4
INGREDIENTS:
2 litres / 8 cups of water
1 vegetable stock cube
2-inch piece of ginger, peeled and sliced
1 red chili, de-seeded and sliced
1 clove of garlic, peeled and sliced
4 scallions, sliced
16 French beans, cut into 2-inch pieces
200g / 3 cups of purple sprouting broccoli heads
100g / 2 cups of kale
300g / 4 nests of egg noodles
2 tbsps flat leaf parsley, chopped
sea salt and freshly ground black pepper
METHOD:
1. Place a large saucepan over a medium heat, and pour in the water. Whisk in the vegetable stock, and stir in the ginger, chili and garlic. Leave to simmer for 5 minutes.
2. Add the vegetables to the stock, season with sea salt and freshly ground black pepper.
3. Next add the egg noodles, allow them to cook for a minute and then give them a good stir.
4. Lastly at the chopped fresh flat leaf parsley, stir and cook for another five minutes.
5. Serve in warmed bowls.
