Did you know that green leafy vegetables are the MOST NUTRITIOUS foods on the planet?? Yes, they give you the highest amount of nutrition per calorie or as my friend would say, more bang for the buck! They are rich in chlorophyll, fibre, vitamins, minerals, anti-oxidants, enzymes and highly alkalising which is a really good thing in case you were wondering.
This soup is a family favourite at our home including with my niece who is 7 years old! As any parent knows it is a challenge to get kids to enjoy their greens. This worked for us. Hope it works for you too. Recently an aunt of my mothers’ who is 85 years old was visiting us and although like any self-respecting elderly Punjabi lady, she is a “roti-subzi” kind of person, she too enjoyed this soup on a cold winter’s day with us.
We are really lucky to have the Gurgaon Organic Farmers Market every Sunday and I used all the delightful greens I bought one cold Sunday morning along with some other ingredients.
This soup is very versatile and you can mix and match with any leafy greens and vegetables you have at home as long as you keep the basics of the soup intact.
So don’t worry too much about following the recipe to the “T” except for some simple basics. The main ingredients are onions, garlic, vegetable soup stock, assorted greens, optional vegetables and noodles. Since I am gluten free, in this picture you will see bajra (pearl millet) noodles but a generous friend of mine brought these for me from Energy Home in Pondicherry and they are not easy to find here. You can use any noodles of your choice or even spaghetti. For gluten free lovers, there are soy noodles available in the market too.
It takes just 10 minutes to prepare. This is the best part as I am not one for standing over the stove for too long. Just make sure that you make a lot as everyone is going to go for seconds. We enjoy it as it is and find it quite filling due to the noodles but you could accompany it with some crisp bread if you like.
Hot Green Winter Noodle Soup Recipe (Oil-free)
Ingredients: (4 bowlfuls)
- 1/2 cup of chopped onions
- 2-4 cloves of garlic crushed, minced or chopped (doesn’t really matter)
- 4 cups soup stock or bouillon – Vegetarian soup cubes will also do if you do not have soup stock
- Handful of wholegrain noodles of your choice
- Salt to taste
- 1 head of bok choy or 4 leaves of chinese cabbage chopped
- 1 cup of spring onion greens chopped
- Optional Greens – Watercress, kale, chard or any other greens.
- 1/2 red pepper chopped fine if you like some colour
- 1 tbsp chopped basil for garnish
- Optional Flvours – Lime juice or soy sauce
- Saute the onions and garlic with some salt and 2 tbsp of water – Don’t panic. You CAN cook without oil and it’s just as delicious minus the fat and calories! It might take a minute or two longer for the onions to become transparent. Admire the greens while you wait. What a bounty the winter season offers us!
- Meanwhile heat a cup of water and mix in the soup stock cube (if using). Otherwise, once the onions are done, add in the soup stock, check for salt and bring to a boil.
- Add in the noodles and any hard vegetables e.g. hard part of bok choy stem to allow them to cook and soften.
- Now add in the softer greens and red pepper.
- I don’t cook my soft green or red pepper more than 30 seconds to retain the nutrition.
- Switch off the gas and let sit for 3-5 minutes to absorb all the flavours.
- Garnish with chopped basil
- Add a dash of lime juice or soy sauce and enjoy with a slurrrrrp!
If you try out this recipe, please do let me know how it turns out.
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