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Veggie & Vermicelli Noodle Soup

Servings: 4

  1. In a large pot, add just the whites of the onion and a splash of broth. Sauté for two to three minutes. Add the carrots, garlic, salt, and pepper. Sauté for three to four minutes. Add more broth if needed.
  2. Add the remaining broth and bring to a boil. Lower the heat to a simmer and cook for five to six minutes. Add the snow peas, broccoli, bok choy, and lime juice. Cook for another five minutes.
  3. Add the rice noodles and cook for about three minutes or until they are cooked through.
  4. Divide evenly between bowls and top with the green parts of the green onion. Enjoy!
  • 4 stalks Green Onion (chopped, whites and greens divided)
  • 6 cups Vegetable Broth, Low Sodium (divided)
  • 1 Carrot (large, peeled, thinly sliced)
  • 2 Garlic (clove, large, minced)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Snow Peas (trimmed, cut in half)
  • 1 cup Broccoli (chopped into small florets)
  • 1 cup Bok Choy (roughly chopped)
  • 1 Lime (medium, juiced)
  • 2 1/2 ozs Rice Vermicelli Noodles (dry)

Notes

Leftovers

Refrigerate in an airtight container for up to three days..

Serving Size

One serving is approximately three cups.

More Flavor

Use any other broth.

No Vegetable Broth

Use any other broth.

Additional Toppings

Fresh cilantro or Thai basil.