Spicy Roasted Vegetable Noodle Soup

Spicy Roasted Vegetable Noodle Soup

Carrot noodle soup has been one of my all-time favourite recipes on Instagram, racking up a massive 15.9 million views! Pwoah! So, I thought it was time to take things up a notch. My new spicy roasted vegetable noodle soup is a flavour-packed twist on the original: even more veggies, more protein, and loads of extra texture and nutrition. It’s still just as easy on the wallet (and effortless to make), only now with a little more kick and oomph in every bowl.

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Serves: 4 to 5

Ingredients:

Roasted Vegetables:

• 3 potatoes, diced 
• 2 capsicum, sliced into quarters 
• 2 carrots, chopped into 2cm chunks 
• 1/2 brown onion, sliced in half 
• 1 bulb garlic, top chopped off to expose cloves
• 4 tbsp extra virgin olive oil 
• pinch of salt and pepper

Soup:

• 3 tbsp spicy red curry paste 
• 1 can (400ml) full-fat coconut milk 
• 2 cups vegetable broth 

Other:

• 200g vermicelli noodles
• 1 cup textured vegetable protein (TVP)

Optional Garnish:

• coconut cream
• fresh herbs
• sesame seeds 

Preparations:

1. Preheat the oven to 200°C and line a baking dish.


2. Place the garlic bulb in the centre of a piece of foil, drizzle over a tablespoon of olive oil and wrap to fully cover.


3. Place the chopped carrots, potatoes, onion and capsicum into a bowl and toss with the remaining olive oil. Season well with salt and pepper.


4. Place the garlic in the centre of the baking dish, and spread the chopped carrot, potatoes, onion and capsicum around the edges of the baking dish. Roast in the oven for 40 minutes, or until the carrots and potatoes are tender and the onion and capsicums are slightly charred. Remove from the oven, unwrap the foil from the garlic and allow to cool for 10 minutes.


5. Meanwhile, place the vermicelli noodles and TVP into a large bowl. Pour over hot water to cover and allow to soak for 15 minutes before draining.


6. To a high speed blender, add the roasted potatoes, carrot, capsicum and onion and squeeze the garlic cloves out of their skin. Add the curry paste, coconut milk and vegetable broth and blend until smooth.


7. Heat a pot over low to medium and add the vermicelli noodles, TVP and soup. Stir to combine and cook for 5 minutes, or until hot and bubbling. Remove from heat.


8. Serve and optionally garnish with coconut cream, fresh herbs and sesame seeds.

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