Jackfruit Noodle Soup Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
Ingredients
2 Tbsp olive oil or vegetable broth, divided
1 large yellow or white onion, chopped (divided)
3 garlic cloves minced
2 tsp thyme, divided
1 ½ tsp oregano
2 tsp sea salt, divided
1 20-oz can green jackfruit, drained
½ cup of water
2 Tbsp lemon juice
2 large carrots, diced
2 celery stalks, diced
12 cups vegetable broth
2 bay leaves
3 cups of regular or gluten-free rotini (or other curly noodle)
½ cup fresh parsley chopped
Instructions
1In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Stir in ¼ cups of the onion and saute for 2-3 minutes until softened and slightly golden. Add in the garlic, 1 teaspoon of thyme, oregano, and 1 teaspoon of salt.
2Stir in the jackfruit, lemon juice and water. Cover and simmer for 10 minutes.
3Remove from the heat. Using a fork, smash and shred the jackfruit.
4While the jackfruit is cooking, in a Dutch oven or stockpot, heat the remaining tablespoon of olive oil over medium-high heat. Add the remaining onion, carrot, and celery, and cook for about 10 minutes, stirring occasionally. The vegetables should be lightly browned and tender.
5Add the broth, remaining thyme, bay leaves, and salt. Bring to a boil and add the noodles. Cook for about 10 minutes, until the noodles are al dente.
6Turn off the heat and remove the bay leaves. Stir in the jackfruit and parsley.
