Spicy Veggie Soup:
1 cup - chopped carrots
3 - celery stocks
1 - portabella mushroom
2 tbps - coconut oil (or butter)
1 Package - Premium Rice Noodles
1 tsp - turmerick
1 tsp - cumin
2 tbps - chili garlic sauce
2 tbps - soy sauce
1/2 tsp - sesame seed oil
1 tsp - pepper
3 garlic cloves
5 cups - water
Step 2: Chop!
Step 3: Mushrooms + Coconut Oil - Cook for 5 minutes or until soft.
Step 4: Add Celery, Carrots & start to boil water.
Step 5: When water is boiling place rice noodles into water & cook for 1 minute under directed time. Right after you add the noodles to the water add your spice blend including garlic too the pan. Half way through the cooking process of the noodles add chili garlic sauce, soy sauce, sesame seed oil, & stir.
Step 6: When the timer for the noodles goes off, kill the heat on both the veggies & the noodles. Your veggies should have a nice char on them but shouldn't be burnt. Give a stir and pour slowly into the noodle water. Squeeze the juice of your halved lemons and place lemons in soup while it cools.
After the success of this dish it got me excited to experiment with other veggies. Right now I am working on something with cauliflower and when it's ready I will share!