Vegan Sweet Corn & Eggplant Noodle Soup

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!




Kitty Von TastiqueComment