I quite often add noodles to soup in the autumn and winter, it really turns them into a substantial meal. This one is is filled with mushroom, beans and spicy with noodles added to bulk it out. It's really rather good.
Autumnal Noodle Soup
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic
2 cm piece fresh ginger, grated
3 tsp toasted and ground cumin seeds
1 tsp toasted and ground coriander seeds
1 aubergine, diced
12 large closed cup mushrooms, chopped
1 bag/160g spinach leaves
6 cups/3 pints vegetable stock
4 tbsp tomato puree
2 cups cooked aduki beans
1 tbsp vegetarian worcestershire sauce (optional)
150g wholewheat noodles
- Saute the onion, garlic and ginger in the olive oil until the onion is soft and transluscent. Stir in the spices before adding the aubergine. Stir well to coat. Cook gently for a few minutes. If the onion and aubergine stick a little because of the spices, add a splash of water. Add the mushrooms and cook until they are soft before adding the spinach leaves.
- Pour in the vegetable stock, bring to the boil and reduce to a light simmer. Cover and leave to cook for 20 minutes.
- Add the tomato puree, beans, worcestershire sauce and noodles. Cook for a further 15 minutes.
- As with most soups, this one is at it's best on day two, when all of the flavours have really melded together and developed.
Serves 8 - 10