Description
Creamy Vegetarian Noodle Soup loaded with vegetables and tender noodles. A comforting one-pot meal ready in 35 minutes, perfect for cold evenings and busy weeknights.
Ingredients
Scale
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1/2 medium white or yellow onion finely chopped
- 1 cup chopped broccoli florets
- 1 cup green peas
- 1 cup sweet corn kernels
- 1/2 cup chopped French beans
- 1/2 cup chopped red bell pepper
- 2 large garlic cloves finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes
- Salt to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 cups milk
- 1/4 cup cooking cream
- 5 cups vegetable stock
- 1/3 cup all purpose flour
- 200 grams uncooked noodles or pasta
Instructions
- Melt butter in a large cooking pot over medium heat.
- Add chopped garlic and onion and saute for 3 to 4 minutes.
- Add celery and carrots and cook for 3 to 4 minutes until slightly soft.
- Add bell pepper and French beans and cook for 2 to 3 minutes.
- Stir in flour and cook for 1 to 2 minutes.
- Gradually add 1 cup vegetable stock while stirring until smooth.
- Add remaining stock and milk and simmer for 2 to 3 minutes.
- Add peas, corn, broccoli, chili flakes, thyme, salt, and pepper and cook for 2 minutes.
- Add noodles and cook for 10 to 15 minutes until tender.
- Stir in cream, mix well, and turn off heat.
Notes
- You can use any pasta or noodles in this recipe.
- Use vegetables of your choice as desired.
- Adjust cooking time depending on the type of pasta used.
- Add shredded cheddar or melting cheese for a cheesy version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 407 kcal
- Sugar: 14 g
- Sodium: 1082 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 37 mg