My husband made sure none of this year's Veggie Easter Bunny went to waste by cooking up this beautiful noodle dish with the leftovers. We call it Bunny Soup and it is so yummy!
I thought of titling this recipe Veggie Easter Bunny Soup but I figured I'd get sickos visiting my blog that want to cook their Easter bunny. Ugh. I probably just invited Easter bunny eaters just by saying bunny and soup in the same sentence, but maybe I can entice a bunny eater into doing a meatless Monday or something with this vegan deliciousness that my hunky hubby whipped up.
In this dish:
Annie Chuns Organic Udon noodles from Costco
Purple, yellow, and white cauliflower
Broccoli
Carrots
Curly Kale
Onion
Water
Better Than Bouillon
Salt, Pepper, Spices to taste
My husband used amounts of vegetables that were proportionate to the noodles for the three of us.
Here's what he did:
Basically, hubby explained to me that he cooked each item in his boullion and water mixture in the time it took to prepare it, but if you want the cooking timed out, he estimated this...
Water and Better Than Bouillon brought to a boil. Added Spring Onions and the greens. Added Cauliflower and Broccoli and cooked for a minute. Added thin cut carrots and cooked for 2 minutes. Added the Udon Noodles for like 2 or three minutes. Added the Kale and mixed it around and done!
When I came in the kitchen this beautiful, colorful, and fragrant bouquet was cooking! It was SO good. Even our toddler ate every last bit! This makes a great noodle bowl to take to work the next day in your Pyrex glass covered bowl and just nuke it!
Here is the Veggie Easter Bunny we cooked:
Ohhh!!! That bunny is so cute!! Thank you for sharing.
ReplyDelete