Instant Vegan Soup Bombs
Stock your freezer with quick, easy and delicious instant vegan soup bombs for a hit of flavour that will warm you from the inside out.
Equipment
- Food Processor, Chopper or Blender
- 2 Icecube Trays
Ingredients
- ¼ cup Dried Tomatoes
- 7 - 8 cloves Garlic
- 20 - 40 grams Fresh Ginger
- ¼ Onion
- 1 Chilli
- ¼ cup Vegetable Broth Powder
- 1 tablespoon Olive or Avocado Oil
- Herbs to taste: Coridander, Parsley, Chives
Instructions
- Add all ingredients to the food processor, blend until smooth or desired texture has been achieved.¼ cup Dried Tomatoes, 7 - 8 cloves Garlic, 20 - 40 grams Fresh Ginger, ¼ Onion, 1 Chilli, ¼ cup Vegetable Broth Powder, Herbs to taste: Coridander, Parsley, Chives, 1 tablespoon Olive or Avocado Oil
- Spoon into icecube trays, cover and place in freezer. Once frozen, soup bombs can be stored in an airtight container in the freezer.
- To serve, place 1 - 3 soup bombs to a cup, cover with boiling water and stir. Optionally, add noodles or vegetables such as asian greens for a heartier soup.
Notes
Vegan soup bombs are quick and easy to make and perfect for a fresh, healthy and flavoursome meal or snack in a hurry. Add a mixture of vegetables or noodles to make a heartier soup. Or, use the soup bombs for a burst of flavour when cooking pasta.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Nutrition
Calories: 20kcalProtein: 0.5gFat: 0.8gSaturated Fat: 0.1gSodium: 132mgPotassium: 59mgFiber: 0.4gCalcium: 8mg
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