Easy 20-Min Vegan Vegetable Noodle Soup
A quick and hearty vegan soup packed with fresh vegetables and rice vermicelli noodles, perfect for a wholesome meal in just 20 minutes.
Ingredients
Vegetables
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 2-3 cloves Garlic, minced
- 2 medium Carrots, chopped
- 1 medium Zucchini, chopped
- 1 head Baby Bok Choy, chopped
- 1 litre Vegetable Stock
- 2 tablespoons Soy Sauce (or coconut aminos)
- 1-2 cups Water (to thicken broth)
- 200 grams Rice Vermicelli Noodles
- to taste Salt and Black Pepper
- for garnish Fresh Chopped Parsley
- optional Sriracha or Chili Flakes (for heat)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic, chopped carrots, zucchini, and chopped bok choy. Cook for 3-4 minutes.
- Pour in vegetable stock and soy sauce. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Add rice vermicelli noodles and cook until tender, about 3-4 minutes. Adjust broth thickness with water if desired.
- Season with salt and pepper. Garnish with chopped parsley and serve hot, with optional chili flakes or sriracha.
Notes
This soup is versatile and can be customized with your favorite vegetables or spices.