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Sweet and Spicy Vegetable Soup (vegan)

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about 2-3 servings Easy
(2)
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Ingredients (11)

  • 1 tea chili pepper flakes
  • 1 tea dried basil
  • 1 tea of cinnamon
  • 1 onion
  • 2 stalks celery
  • 1 large carrot
  • 2 tablespoons of cornstarch
  • 1 tea chili pepper flakes
  • 1 tea dried basil
  • 1 tea of cinnamon
  • 1 onion

The sweetness of the caramelized vegetables complimented by an unexpected cinnamon that blends beautiful into the spicy background. The red pepper flake flavor settles comfortably right in the back of the throat and gives me that great “Ahh” feeling without being overpowering. The soup is thickened by the cornstarch and mimics the texture of Chinese soups and is a fantastic vehicle for the hearty vegetables. Needless to say best soup i ever made.

Instructions

  1. 1Infuse oil with 1 tea peppercorns (i used green), 1 tea chili pepper flakes, 1 tea dried basil.
  2. 2Add onions, when soft and almost translucent, add 4-5 cloves of garlic whole and add 1 tea salt.
    add celery and carrots and 1 tea of cinnamon saute until softened. When vegetables are almost thoroughly cooked add 4 cups of water.
  3. 3Nearing the end of the cooking process chop and add the more delicate artichokes and tomato.
  4. 4separate about a cup of hot cooking liquid. add 2 tablespoons of cornstarch and mix until there are no lumps. add the corn starch liquid back into the soup. the corn starch allows the cooking liquid to thicken without cloudiness or any after taste.
  5. 5add noodles, preferably rice noodles and salt to taste. Also i love topping my soups with green onions, but not everyone does.
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