Description
A comforting bowl of goodness, perfect for a chilly evening or when you need a healthy pick-me-up. Nutrient-rich and flavorful!
Ingredients
Scale
- 1/2 - 1 large onion (chopped)
- 2 garlic cloves (chopped)
- 2 inches fresh ginger (peeled and chopped)
- 3 tbsp vegetable stock
- 3 tbsp tamari (soy)
- 1 tbsp apple cider vinegar
- 4 large chard leaves
- 5 broad beans (pop the beans from shells)
- 1 lime
- 2 large mushrooms
- 3/4 large leek
- Bunch fresh coriander
- 2 large handfuls buckwheat noodles
Instructions
- Fill a large pan with water and bring to a boil.
- Reduce the heat to a simmer, add vegetable stock, onions, tamari, ginger, garlic, and apple cider vinegar. Cover and simmer for about 20 minutes.
- Chop all vegetables (except the lime).
- Taste the broth and adjust seasoning as needed.
- Add the noodles to the broth, followed by the vegetables and coriander.
- Cook until both are tender.
- Transfer to bowls and serve with a lime slice.
Notes
- For a richer broth, sauté the onion, garlic, and ginger in a little oil before adding to the simmering liquid.
- If you don’t have broad beans, substitute with peas or green beans for similar texture and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 8
- Protein: 10