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Prep
10m
Cook
45m
Total
55m
Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
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Step 1
Preheat your oven to 200°C (390°F).
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For
2
M
I
The roasted base
3
medium
Sweet potatoes
2
medium
Carrots
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Per Serving
Calories
632kcal
Fat
17g
Carbs
99g
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Melodie P
5 months ago
Delicious, like all the other noodle soup recipes in here. Can’t wait to make it again!
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Gigi
5 months ago
Thanks so much, Melodie! Thrilled to hear you loved it. 😍
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C
Caryn B
6 months ago
Good flavours. Large portions, divided into 3 rather than 2. Tempeh and noodles should be done nearer the end so everything is warm together.
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Gigi
6 months ago
Glad you enjoyed the flavours, Caryn! 😊 If you find the portions slightly too big, it's a nice extra to have for lunch the next day.
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R
Renata M
6 months ago
The whole family loved it!
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Gigi
6 months ago
That's wonderful to hear, Renata! So glad your family loved it! 😊
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R
Rebekka K
9 months ago
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Gigi
9 months ago
Looks amazing! xx
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Debra L
9 months ago
Superb!
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Gigi
9 months ago
Glad you liked it! ❤️❤️
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C
Carmen T
10 months ago
It was delicious! Good combination of flavours. I adapted the recipe with what I had at home and used rice noodles and tofu instead of soba noodles and tempeh 🤭
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Gigi
10 months ago
Love the rice noodles + tofu swap! perfect example of making it work with what you’ve got at home. So glad you enjoyed the flavours 🤍
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C
Carmen T
10 months ago
It was delicious! Good combination of flavours. I adapted the recipe with what I had at home and used rice noodles and tofu instead of soba noodles and tempeh 🤭
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Gisella
10 months ago
Delicious! I added two sweet baby onions because I didn’t have garlic and a dash of powdered ginger because I’m not a huge ginger fan. The tempeh was so good everything just came together beautifully.
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