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Autumn is upon us and this soup could not be tastier, and not to mention easy peasy to make.

Here’s what you’ll need:

Organic Soba Noodles
Soba Noodle

Mushrooms (I used Shitake, Belly Bella, Oyster).

Mushrooms

Celery

Carrots

Red Cabbage

Broccoli

Spinach

Sugar Snap Peas

Scallions

Vegetable Soba Noodle Soup

 

 

 

 

 

 

 

Here’s What You Do:

In a large sauce pan bring the quart of stock to a boil. Add all of the vegetables in order of most dense (needs more time to cook) to least.

 

Stock and Veg
Before adding the fast cooking vegetables in another sauce pan, bring 4-6 cups of boiling water to a boil. Once it is at a steady boil add a few pinches of salt and add Soba noodles (you may need to add a little olive oil so the noodles don’t stick to one another). Follow cooking instructions.

Cooked Soba

 

Once all the veggies are cooked to your likeness, spoon into bowl and add a sprinkle of chopped green onion.

Add salt and pepper to taste.

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Enjoy and if you make this recipe, take a picture and post it on Twitter or Instagram and #ReneesRecipes


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