Rice noodle vegetable soup with turmeric

Ingredients for 2 servings:

• 1 tbsp coconut oil
• 0.33 cup rice (quick-cook rice)
• 1 cup soup noodles (e.g. mussels)
• 2 cups soup vegetables, frozen
• 1 tsp, heaped curry powder
• ½ tsp turmeric powder
• 5 cup(s) vegetable broth, instant
• 2 tbsp tomato paste
• 1 garlic clove(s), finely chopped
• 1 pinch(s) chili flakes
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

vegetarian, pleasantly spicy, warms from the inside

The cup contains approximately 200 ml. Cook the washed rice in approximately 1.5 liters of salted water for 5 minutes, add the noodles, bring back to a boil, and cook for another 8 minutes. Drain the noodles and rice through a metal sieve and return to the pot. Meanwhile, heat the coconut oil in a pan over medium heat, stir in the curry and turmeric, and sauté briefly. Deglaze with 3 cups of vegetable stock and bring to a boil. Add the frozen soup vegetables and simmer over low heat for 10 minutes. Add 2 cups of vegetable stock, the chopped garlic, and the tomato paste, stir to combine, and add everything to the rice and noodle mixture in the pot. Heat briefly and season generously with chili, freshly ground black pepper, salt, and possibly a little more vegetable stock powder. Serve immediately. I always make this soup “roughly,” but I’ve been trying to figure out the exact quantities. I made it today as directed here. A little more or less vegetable broth won’t hurt; you can experiment for yourself. This dish retains warmth in the body for a long time, which is good when a cold is coming on.