This spicy noodle soup is a vegetarian African variation of the ubiquitous chicken noodle soup.
2 cups zucchini noodles, spaghetti cut
2 quarts vegetable stock (or chicken stock)
1 pound Swiss chard, chopped coarsely (stems, ribs, and eaves)
1 large red onion, chopped
3 large garlic cloves, minced
4 Tbsp. olive oil (or coconut oil)
2 Tbsp. tomato paste
2 Tbsp. hot pepper sauce
1 Tbsp. fresh lemon juice
- Bring the stock to a boil in a stockpot. Add the chard and cook until the chard is wilted.
- Stir in the tomato paste, oil, hot pepper sauce, garlic, and onion. Return to a boil and then reduce to a simmer.
- Simmer for 5-10 minutes, then add the noodles. Cook for about 1 minute, or until they are tender.