Tofu and corn noodle soup

A vegetarian soup with a gourmet twist that’s sure to warm you up on chilly nights.

Ingredients for two people

2 tbs	vegetable oil
1	red onion, finely chopped
2	garlic, minced
1 stalk	silverbeet, stems finely chopped, leaves shredded
10 g	vegetable stock
200 g	rice vermicelli noodles
200 g	tofu
1	corn , kernels removed
1 bunch	spring onion, thinly sliced

Hellofresh recipe

For the soup

Heat the vegetable oil in a large saucepan over medium  heat. Add the onion, garlic and the finely chopped silverbeet stems. Cook for 2 minutes or until soft, stirring occasionally.

Dissolve every 10g of vegetable stock into 1 litre of boiling water (10g : 1L). Add the vegetable stock and increase heat to medium-high and bring to the boil. Reduce the heat to low and add the vermicelli noodles and stir until the noodles have separated. Simmer uncovered for 4 minutes.

Add the tofu, corn and silverbeet leaves and cook for 3 minutes or until corn kernels are cooked through. Season with sea salt and freshly cracked pepper, stir well.

To serve

Ladle the tofu and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Cauliflower curry with coriander yoghurt dressing

A popular North Indian dish and one of our personal vegetarian favourites.

Ingredients for two people

5 g	vegetable stock
2 tbs	olive oil
1	red onion, diced
2 tbs	yellow indian curry paste
1 tin	diced tomatoes
1/2	cauliflower, cut into florets
1 tin	chickpeas, strained & rinsed
100 g	frozen peas
150 g	rice
2 tbs	coriander, finely chopped
100 g	yoghurt

Hellofresh recipe

For the curry

Dissolve every 5g of vegetable stock into 300ml of boiling water (5g : 300ml) and leave aside. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes. Add the curry paste and cook for 1 minute. Stir in the diced tomatoes and the vegetable stock and bring to a boil.

Add the cauliflower and chickpeas, simmer for 10 minutes. While the cauliflower is cooking you can start boiling the rice.

Add the peas to the curry and cook for another 3 minutes. Season well with salt and pepper.

For the rice

Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.

For the dressing

In a small bowl stir the coriander into the yoghurt.

To serve

Divide the rice between the bowls and top with the cauliflower curry. Spoon over the dressing and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au