Green Explosion Noodles


A good hot soup is always welcome. I opened the fridge and realized I had lots of different green vegetables… put them together, add noodles and here we are!


(serves 2)

  • 125 g noodles
  • 1/2 zucchini
  • 6 asparagus
  • 1 broccoli head
  • parsley
  • 1 leek
  • 2 tbs olive oil
  • soy sauce
  • 2 garlic cloves
  • vegetable stock
  • curry, dill, chili pepper


  1. Clean and cut all vegetables as you prefer. Broccoli and asparagus stalks should be cut in thin slices and held apart, as they take longer to cook. Enjoy the sight of all the vegetables neatly placed on the dish!

2. Heat the oil and fry the garlic cloves, crushed in halves. .

3. Add the stalks and cook on high heat with a little soy sauce and vegetable stock.

4. After 5 minutes add the other vegetables and the remaining stock. Sprinkle with spices. When the vegetables are done, use a hand blender to pur√©e some of the vegetables (3 or 4 shots of blender, not more, otherwise you’ll end up with a cream instead of a soup!)

5. Bring to a boil again, add noddles, and cook until done. Add a splash of soy sauce before serving.

Chef: MarkoPuff from VeganBlog

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