This little bowl of comfort will make all the wrongs in the world right. Its super healthy and cleansing, as its packed with vegetables, and the dollop of peanut butter makes it creamy and soothing. I am currently sneezing and coughing whilst writing this. And I love to make this when I’m feeling run down, ill or in need of some warmth and self love. It’s satisfyingly filling, and I think that’s because there is so much goodness in one bowl. I’m currently up to my eye balls in antibiotics and ibuprofen so I’m not sure any of this makes sense, it does to me in my ill world.
This is so easy as well, as after you’ve prepared the veg, then you basically chuck it all in the pan. If your a ninja veg cutter, you can have this on the table in 15 minutes.
Try with some shavings of cheese or some salmon flakes.
Also just to note I had a courgette already in the fridge, as due to a wet winter and snow in unexpected places in Europe, there is a shortage of courgettes, I went to buy one and it was £2.30. So they are worth their weight in gold at the moment. So maybe use a spiralized parsnip instead. Or if you don’t care, then sprinkle some gold on at the end. Live a little!
Handful of kale ripped up
1 large carrot spiralized
1 courgette spiralized
1 red onion, chopped finely
Tablespoon of peanut butter
Dried wholemeal noodles, enough for 1 person
Chicken stock (or vegetable stock if you’re veggie) in 750ml of boiling water
Thumb size piece of ginger, finely chopped up
Prepare all the vegetables, as stated above, shove in a pan and heat gently, and stir continuously for 5 minutes.
Add the chicken stock and dollop of peanut butter, then stir throughout until the peanut butter is evenly distributed.
Warm until its starting to boil, about another 5 minutes, add a shake of pepper, then serve immediately.