Easy Noodle Soup

1 medium onion, peeled
2 T vegetable, groundnut or untoasted sesame oil
2 medium carrots, peeled
1 medium courgette
2 stalks chard (or 2 bok choy or similar quantity of any other green vegetables, spring greens are good too)
2 cloves garlic, peeled
1 litre vegetable stock (we use a good quality organic powder)
2 T soy sauce
1 piece star anise (optional)
150 g rice noodles (medium)
1 pinch salt and pepper

Prepare and cut all the vegetables: chop onion, carrots, courgette into small cubes- like fingernail size. If using chard, separate the green leaves from the white stalks and chop up the stalks into small dice as well. For your green veg or chard leaves, slice them up finely and set aside to use later. Dice the garlic cloves into tiny pieces.
Sauté onion in a pot with the oil for a few minutes. Once translucent, add the garlic and sauté (fry) for a minute
Add the chopped carrots and courgette and sauté all together for a few minutes.
Add the vegetable stock, soy sauce, star anise if using, and season with salt and pepper.
Simmer over medium heat with the lid on.
Check the vegetables after 10-15 minutes to see if they are cooked and have softened
Then add the greens of your choice and rice noodles. They should only take 4 to 5 minutes to cook medium noodles – thin or vermicelli noodles will cook more quickly.
To serve any or all of these go well: freshly ground black pepper, chopped parsley or coriander, finely sliced spring onions, sriracha hot sauce or chopped chilli to taste