Creamy Roasted Broccoli Noodle Soup
This Creamy Roasted Broccoli Noodle Soup is a warm and cozy hug in a bowl, with lots of flavors and nourishing ingredients. From hearty roasted broccoli, to comforting noodles and a dreamy broth, this soup is totally craveworthy, yet so simple to make!
Servings: 3 people
Ingredients
- 1 bell pepper
- 2 packed cups broccoli florets
- 2 tbsp avocado oil
- 1 tsp Māla Girl Sparkle Salt divided
- 3 oz. dry ramen noodles 1 ramen “cake”*
- 2 cups filtered water
- 1 cup full-fat coconut milk
- 4 tbsp Māla Girl Miracle Moringa** (do not substitute regular moringa powder)
- 2 tbsp scallions thinly sliced
- 1 tbsp fresh parsley finely chopped
- Red chili flakes for serving
- Lemon wedges for serving
- 2 tbsp finely chopped pistachios optional
Instructions
- Preheat oven to 400 degrees F. Dice bell pepper and cut florets into small bite-sized pieces. Place on a large baking tray and drizzle with avocado oil. Toss, then sprinkle with ¼ tsp of the Sparkle Salt. Roast for 10 min, then remove tray from oven.
- Meanwhile, cook ramen noodles according to package directions, then drain. Separately, heat filtered water until boiling in a saucepan. Off the heat, add coconut milk and whisk in Miracle Moringa and ½ tsp Sparkle Salt.
- To serve, divide broth between serving bowls. Add noodles, roasted broccoli and peppers, and top with scallions, fresh parsley, red chili flakes, lemon wedges, and pistachios if using. Add remaining ¼ tsp Sparkle Salt if desired.
Notes
*If you’d like more noodles, feel free to cook two ramen cakes (6 oz. total).
** Regular moringa powder will not work in this recipe, as the Māla Girl broth flavor is very different than the straight moringa powder.