Winter is right around the corner, which means that it’s officially soup season. Today we’re sharing a recipe from dear friend and excellent cook, Leah Vanderveldt, whose book The New Nourishing features veggie-forward comfort foods that are delicious and easy to make.
Her ginger coconut broth is a favorite for fending off a cold or fighting off a chill. If you’re looking to skip the noodles, we’ve subbed zoodles with yummy results.
Ginger Coconut Broth
For the broth:
2 teaspoons avocado oil
4 garlic cloves, finely chopped or grated
2 tablespoons grated fresh ginger
1 14-oz can of coconut milk (full fat preferred)
2 tablespoons tamari
½ cup water or veggie stock/chicken broth
¼ teaspoon chili flakes
add-ins:
4-6 oz soba noodles
1 zucchini, spiralized into noodles or cut julienne
1 carrot spiralized or cut julienne
1 cup shelled frozen edamame beans, thawed
cook the soba noodles in boiling water according to the package instructions.
While the noodles are cooking, heat the avocado oil in a large saucepan or high-sided frying pan/skillet over a medium-high heat. Add the garlic and ginger and let them sizzle for about 30-60 seconds until fragrant but not browning.
Add the coconut milk and tamari and stir. Add the water or stock/broth and chili flakes.
Bring to a simmer, then stir in the zucchini, carrot and edamame beans and let everything warm through for about 2 minutes. Remove from heat.
Divide the cooked soba noodles between bowls and pour the hot broth and veggies over to serve.
Enjoy!