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+ servings

Broccoli Cashew Curry Noodle Broth Bowls

You won't miss the meat whatsoever in these flavor-packed broccoli cashew curry noodle broth bowls! SO full of cozy spring flavors and ready in minutes!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings


  • 3 cups broccoli florets
  • 1-1/2 cups carrots, julienned into thin strips
  • 1 medium onion, finely diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons sweet curry powder
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken stock
  • 3 tablespoons balsamic vinegar
  • 8 oz hot cooked angel hair pasta
  • 3 tablespoons minced fresh parsley
  • 1/2 cup halved roasted cashews
  • Salt and pepper to taste


  • In a medium soup pot over medium-high heat, saute broccoli, carrots, and onion in oil until vegetables are crisp-tender. Add garlic, curry, tumeric, and cayenne and saute 1 additional minute.
  • Reduce heat to medium and add chicken stock and balsamic vinegar. Bring soup to a low simmer, cover and reduce heat to medium-low. Let simmer 20 minutes, stirring occasionally.
  • Remove lid from soup and stir in cooked angel hair, parsley, and cashews, Season with salt and pepper to taste. Serve immediately and enjoy!