Thai Vegetable Noodle Soup (WFPBNO)

I know it's summer and it's hot. But, I just had to have a bowl of soup. I love soup year round and although I don't make it very often when it's this hot outside, I had to have soup. This also used up some leftover frozen items in the freezer and some fresh veggies that needed to be used. You can substitute with whatever veggies you have on hand. I also love that this is basically a one-pot wonder and is ready in under 30 minutes.

• 1/2 cup scallions, thinly sliced
• 2 tablespoons Thai Spice Blend
• 4 cups vegetable stock or water
• 1 cup green beans, cut into 1-inch pieces
• 1 cup carrots, thinly sliced
• 4 ounces ramen noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup broccoli florets, 1-inch pieces
• 1 baby bok choy, cut into 1-inch pieces
• 4 ounces baby bellas, sliced
• 1 cup plant based milk, unsweet and unflavored
• 3 tablespoons lime juice

In a large Dutch oven add scallions, Thai Spice Blend and 1/4 cup water. Stir, cover and cook for 2-3 minutes.

Add stock, green beans and carrots. Bring to a boil, then reduce heat and simmer, uncovered for 5 minutes.

Add noodles, snow peas, mushrooms, broccoli and bok choy. 

Simmer 5-7 minutes until noodles are cooked. 

Add milk; cook 1 minute.

Stir in lime juice.

Serve with extra lime on the side. You could also garnish with sesame seeds, add sriracha for extra heat if needed. 

Enjoy!!!