I decided I wanted to create a vegan version of Chinese Chicken and Sweet Corn Soup crossed with the traditional comfort food, Chicken Noodle Soup and this is the result! Coming in at a super low 133 calories a serve, this is also a great lowcal option!
The 'noodles' are actually made with my new 'toy' the Spiralizer. It is fabulous at turning boring old veg into noodles and spaghetti! If you don't have a spiralizer don't despair, you can just finely slice the eggplant (aubergine) instead.
1/3 large brown onion
1 x 125g can corn kernels
1 x 125g can creamed corn
2 tsp veg stock powder (you can use less for a less salty taste)
2 cups water
1 medium eggplant (aubergine)
1 stick broccolini
1 tsp turmeric powdered
2 bay leaves
1 tbsp nutritional yeast (optional)
1/3 cup Almond/Coconut milk
If you have a spiralizer, spiralize the eggplant into 'noodles'. If not, you can finely slice the eggplant into noodles instead.
Chop the onion and broccolini and saute it in a saucepan with the corn kernels (but not the creamed corn) for a few minutes.
Add all the other ingredients and bring to boil.
Simmer for 5 to 10 minutes on a low heat with no lid.
Carefully remove bay leaves.
Serve in a bowl and enjoy some healthy comfort food!
MAKES 2 SERVES