Sweet and Spicy Vegetable Soup (vegan) Recipe countfast

1. 1

   Infuse oil with 1 tea peppercorns (i used green), 1 tea chili pepper flakes, 1 tea dried basil.

2. 2

   Add onions, when soft and almost translucent, add 4-5 cloves of garlic whole and add 1 tea salt.

3. 3

   add celery and carrots and 1 tea of cinnamon saute until softened.

4. 4

   When vegetables are almost thoroughly cooked add 4 cups of water.

5. 5

   Nearing the end of the cooking process chop and add the more delicate artichokes and tomato.

6. 6

   separate about a cup of hot cooking liquid.

7. 7

   add 2 tablespoons of cornstarch and mix until there are no lumps.

8. 8

   add the corn starch liquid back into the soup.

9. 9

   the corn starch allows the cooking liquid to thicken without cloudiness or any after taste.

10. 10

    add noodles, preferably rice noodles and salt to taste.

11. 11

    Also i love topping my soups with green onions, but not everyone does.

* Per serving · 4 servings · Values may vary.

No additional tips available.