Plant-based amateurs #2: Easy curry-veggie-noodle soup without (!) coconut

1-2 servings. Great for an easy lunch!


  • 1-2 tbsp of olive oil
  • 1-2 tbsp of soy sauce (potentially sodium-reduced)
  • 1 cm of ginger, chopped into fine pieces
  • 1 tbsp of curry or just turmeric (use what you have)
  • 1 tsp of a spicy paste (I use harissa)
  • 1 small onion, chopped into rings or half rings
  • 1/2 glass of chickpeas
  • 2-3 hands full of brussel sprouts (you can also use kale or another veggie)
  • 1 carrot, chopped as you like
  • approx. 25 g of rice noodles
  • approx. 300 ml of water
  • 1 tbsp of tahini
  • 1 tbsp of white vinegar
  • 1 tsp of sugar (I use brown sugar)
  • 1 hand full of coriander (if you like it)


  1. In a pot, heat up the olive oil and add the soy sauce, curry & spicy paste.
  2. Add the chopped onion and ginger and fry until a bit soft.
  3. Add the carrots and brussel sprouts and shortly fry with, then add the water and cook for 5 min.
  4. Add the chickpeas and rice noodles and cook for another 3-5 min.
  5. In a large soup bowl, add tahini, vinegar and sugar. Then mix.
  6. Add the soup from the pot into the soup bowl with tahini &Co and stir a bit – until the soup looks more creamy.
  7. Garnish with coriander (if you like)


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