WEEKEND SPLENDOUR | MEAT-FREE Veggie noodle broth
HANDS-ON TIME 20 min TOTAL TIME 1 hr 20 min SERVES 4-6 BROTH
2 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, bruised 1 tsp fresh or ground turmeric 2 cm ginger, chopped 1 chilli, roughly chopped 4 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped 2½ litre vegetable stock Juice of 1 lime VEGETABLES
20 broccoli stems, trimmed and halved 2 carrots, ribboned 1 cup sugar snap peas 1 tbsp olive oil 2 cups button mushrooms TO ASSEMBLE
4 cups medium egg noodles, cooked according to packet instructions 1 chilli, thinly sliced 2 spring onions, sliced 4 radishes, thinly sliced BROTH
HEAT the olive oil over medium heat and cook the onions and garlic for 5 minutes, until translucent and fragrant.
ADD the turmeric, ginger and chilli and cook for another 5 minutes.
ADD the…
