This Vegetable Noodle Soup is a hearty, comforting dish packed with fresh vegetables and flavorful seasonings. It’s versatile, allowing you to add your favorite leafy greens or protein like cooked chicken or lentils. The optional garlicky garnish with rosemary and hard cheese makes it even more delightful, perfect for dipping crusty baguette bread. This soup is ideal for a cozy dinner or a warming lunch.
Preparation Time
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients
For the Soup:
- Vegetables:
- 2 onions, chopped
- 1 carrot, chopped
- 3 potatoes, chopped
- 1 red pepper, chopped
- 2 tomatoes, peeled and chopped
- 2 garlic cloves, minced
- Chopped parsley (for garnish)
- Seasoning:
- Salt, to taste
- Black pepper, to taste
- Basil, to taste
- Other:
- Sunflower oil
- Noodles (your choice of type)
- Optional Additions:
- Your favorite leafy greens (spinach, kale)
- Cooked chicken or lentils (for added protein)
For the Garnish (Optional):
- 3 cloves garlic, minced
- Rosemary
- Butter (100-130g)
- Hard cheese (50g, grated)
- Baguette bread
Instructions
- Sauté the First Round of Vegetables:
- Heat sunflower oil in a large pot over medium heat.
- Add one chopped onion and sauté until softened and translucent.
- Add the Heartier Vegetables:
- Add the chopped carrot and potatoes to the pot with the softened onion.
- Season with salt, cover with water, and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Prepare the Second Round of Vegetables:
- While the first pot simmers, heat another pan with sunflower oil over medium heat.
- Add the second chopped onion and sauté until softened.
- Add the chopped red pepper and tomatoes. If using fresh tomatoes, make an X on the bottom of each, add them to the pan, and let them rest in hot water for 1-2 minutes. Peel, chop, and return them to the pan.
- Add minced garlic to the pan, cooking for 2-3 more minutes.
- Season with salt, black pepper, paprika, and basil. Stir to combine.
- Combine the Soup:
- Add the sautéed red pepper, tomatoes, and garlic mixture to the pot with the carrots and potatoes.
- Bring the soup to a simmer.
- Add Noodles:
- Stir in your desired noodles and cook according to the package instructions until al dente.
- Finish with Fresh Parsley:
- Stir in the chopped parsley before serving for a fresh touch.
- Optional Garlicky Garnish:
- Melt butter in a small pan over medium heat.
- Add minced garlic and rosemary, cooking until fragrant, about 1-2 minutes.
- Drizzle this garlicky butter over individual bowls of soup before serving.
- Top with grated hard cheese and serve with crusty baguette bread.
Additional Information
- Serving Suggestions:
- Serve with a side salad or a piece of crusty bread for dipping.
- Add a sprinkle of extra grated cheese on top for extra richness.
- Cooking Tips:
- If you prefer a thicker soup, mash some of the potatoes in the pot before adding the noodles.
- Adjust the seasoning to your taste—add more basil, garlic, or pepper if desired.
- Nutritional Benefits:
- Vegetables: Packed with vitamins, minerals, and fiber.
- Noodles: Provide energy through carbohydrates.
- Olive Oil: Adds healthy fats and enhances the flavor.
- Dietary Information:
- Vegetarian
- Vegan Option: Use vegan butter or omit the butter garnish and cheese.
- Gluten-Free Option: Use gluten-free noodles.
- Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup can be frozen (without noodles) for up to 2 months. Thaw and add fresh noodles when reheating.
- Why You’ll Love This Recipe:
- Hearty and Satisfying: Filled with a variety of vegetables and noodles.
- Customizable: Easy to adapt with your favorite greens or protein.
- Comforting: Perfect for warming up on a cool day.
Conclusion
This Vegetable Noodle Soup is a wholesome, comforting meal that’s perfect for any occasion. Whether you enjoy it as a light lunch or a hearty dinner, it’s a versatile recipe that you can easily customize to suit your preferences. The garlicky butter garnish with a sprinkle of cheese makes it extra special—be sure to give it a try!
Frequently Asked Questions (FAQ)
- Can I use frozen vegetables in this soup?
- Yes, frozen vegetables can be used as a convenient alternative to fresh ones.
- Can I use a different type of oil?
- Yes, you can use olive oil or another vegetable oil instead of sunflower oil.
- How can I make the soup thicker?
- Mash some of the cooked potatoes or add a tablespoon of flour when sautéing the vegetables to thicken the soup.
- What type of noodles work best for this soup?
- Any small pasta, like orzo, ditalini, or egg noodles, works well in this soup.
- Can I add meat to this soup?
- Yes, cooked chicken or sausage can be added for extra protein.
- How do I keep the noodles from getting mushy?
- Cook the noodles separately and add them to the soup just before serving.
- Can I make this soup in a slow cooker?
- Yes, you can prepare the soup in a slow cooker. Add all ingredients except noodles and cook on low for 6-8 hours.
- What can I use instead of basil?
- You can substitute basil with thyme, oregano, or Italian seasoning.
- Can I use broth instead of water?
- Yes, using vegetable or chicken broth will add more depth to the flavor.
- How can I add more flavor to the soup?
- Try adding a splash of lemon juice, a pinch of chili flakes, or a few bay leaves while cooking.