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Vegetarian Vegetable Noodle Soup Recipe

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Asian Vegetable Noodle Soup Recipe Asian vegetables, Vegetable noodle soup, Vegetable noodles
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Description

This vegetarian vegetable noodle soup recipe is perfect for cold winter days when you need something warm and comforting. It’s packed with nutritious vegetables and noodles, making it a hearty and healthy meal. This soup is easy to make and can be customized to your liking by adding your favorite vegetables and spices. It’s also a great way to use up any vegetables that are about to go bad in your fridge.

Prep Time

Preparation time for this recipe is around 10-15 minutes. You will need to chop the vegetables and boil the noodles before adding them to the soup.

Cook Time

Cooking time for this recipe is around 20-25 minutes. The soup needs to simmer for a while to allow the flavors to meld together.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups chopped vegetables (such as carrots, celery, and bell pepper)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked noodles (such as egg noodles or spaghetti)
  • 1/4 cup chopped fresh parsley

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Spoon for stirring

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the vegetable broth, water, diced tomatoes, chopped vegetables, basil, oregano, salt, and black pepper.
  4. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.
  5. Add the cooked noodles and parsley and stir to combine.
  6. Let the soup simmer for a few more minutes until heated through.
  7. Taste the soup and add more salt and pepper if needed.
  8. Serve hot and enjoy!

Notes

This soup can be customized to your liking by adding your favorite vegetables or spices. You can also use any type of noodles you have on hand, such as egg noodles or spaghetti. If you want to make this soup vegan, use vegetable noodles instead of egg noodles.

Nutrition Info

This vegetarian vegetable noodle soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 146
  • Protein: 4g
  • Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 6g

Recipes FAQ

Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stove.

What other vegetables can I add to this soup?

You can add any vegetables you like to this soup. Some good options include zucchini, squash, green beans, and spinach.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Follow the same instructions for sautéing the onion and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • If you don’t have fresh parsley, you can use dried parsley instead.
  • For a spicier soup, add a pinch of red pepper flakes or cayenne pepper.
  • If you’re using dried noodles, cook them separately according to the package instructions and add them to the soup at the end.
  • If you want a thicker soup, add a tablespoon of cornstarch mixed with water to the soup and let it simmer for a few more minutes.

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