Yield 8-10 servings
One of our favorite soups for its light-yet-rich broth, this soup is packed with detoxifying shiitakes, plenty of green and crunchy peanuts + rice noodles. The ingredient, however, that really shines is the scorched peppers, which are sweet and when roasted in the oven develop a depth of flavor that's hard to beat with simple roasted peppers from a jar.
Try this simple soup and as always don't forget to play around with it a bit and add extras like asparagus or sugar snap peas!
1 pkg vermicelli rice noodles
1 bag sweet peppers
1 pkg mixed mushrooms
2 cloves garlic, sliced
1 yellow onion, sliced in slivers
1 tsp coconut oil
1 tsp red chili paste
2 limes, zested & juiced
1 Tbsp fish sauce (optional)
1 quart vegetable stock
½ pkg baby kale
½ bunch cilantro, rinsed and chopped
1-2 cups peanuts, roasted and unsalted
Top with a drizzle of sriracha (or your favorite hot sauce) for an extra pop!
Recipe by Vie at https://getvie.com/2017/12/21/top-5-vie-soups/