Vegetable noodle soup

Approx. 130 Calories per serving. Recipe makes 3 servings.

If I don't go grocery shopping mid week, I am usually left with a few scraps of random vegetables by Friday night. My solution to using the scraps is to make a salad, a stir fry, or soup. Since most of my scraps were root type vegetables, soup seemed like the best option. I tossed a few noodles in just to make it a bit more filling.

Ingredients

• 1 cup white potatoes (skin on)
• 1 medium carrot (approx. 1/2 cup)
• 1 small bunch bok choy (approx. 2 cups)
• 1/2 cup zucchini
• 1/2 cup onion
• 1/2 cup rice stick noodles
• 1 tsp Thai red curry paste
• water

Directions

1. Chop onion and potatoes and add to pot.
2. Cover with water and bring to a boil.
3. Add red curry paste stir to dissolve.
4. Separate bok choy stems from leaves. Chop stems and add to boiling water.
5. Once potatoes start to get soft, add dry noodles to the water.
6. Julienne the carrots, and then add to the water once noodles soften. (If you are just adding chopped chunks of carrots, add those with the potatoes.)
7. Once potatoes and noodles are soft, add diced zucchini and cook 2-3 more minutes.
8. Add chopped bok choy leaves and cook an additional 1-2 minutes, until leaves soften.