Reading the title, you might think that this soup has mock meat in it, but surprise! It doesn’t. It doesn’t even really taste meaty – more brothy, if you know what I mean. One thing’s for sure, and that’s that this Vegan beef bean and noodle soup will warm you up and keep you full on cold winter nights (or days). Especially if you serve it with our garlic bread!
So weird, I used to really dislike soup when I was younger … I don’t know why. But as I got older I think my tastebuds changed and I realised how versatile it is, how many delicious combinations you can come up with, and how good spices and herbs are!
We came up with the idea because Josh and I were house and dog sitting for our good Vegan friend Swami. She had beef and chicken stock in her fridge, and I thought that’s weird. Anyway, turns out that the Massel stocks are all vegan! Yay for that! They’re an international company, so you should be able to purchase them most places. So, we ‘borrowed’ a beef flavour stock cube from Swami and when we came home from her place, we came up with this little number.
I put whole coriander seeds in the soup. I love the flavour of them and especially when you crunch on them. So good. I also used fresh coriander in this soup, but parsley would also work quite well.
Soup is such a wonderful wintery dish. This Vegan Beef bean and noodle soup is nourishing, filling, flavoursome and downright tasty. And the best bit is, you can make it with only 11 ingredients and it’s super quick and easy!
We’ve had this soup a few times since coming up with the idea. The soup calms me, yet energises me at the same time! Before I became vegan I used to enjoy noodle soups with non plant based ingredients and this recipe imitates the same flavours super well. I’m looking forward to eating this again 😛
If you make this dish, let us know on social media!
- 1 Tbs olive oil
- 1 medium brown onion Sliced
- 3 cloves garlic crushed or chopped finely
- 1 TBs cumin
- 1 tsp turmeric powder
- 1/2 tsp chilli flakes
- 1 tsp coriander seeds
- 1 beef stock
- 4 medium chat potatoes
- 1 pack singapore noodles
- 1 can cannellini beans drained (keep the brine*)
- 1/2 cup loosely packed fresh coriander chopped
Cook onion and garlic in olive oil
Add chopped potatoes
Add spices - cumin, turmeric, chilli and coriander seeds, mix through
Add 4 cups of water
In a seperate cup, add the stock cube and 1/4 cup of boiling water, mix until well combined, add to the pan
Cook for 10 minutes
Add cannelini beans and cook for a further 5 minutes
Add singapore noodles till cooked through (usually a few minutes)
Turn soup off the heat and add chopped fresh coriander and stir through
Serve with fresh coriander on top