Vegetable Noodle Soup Recipe

 

Instructions
1. Sauté the First Round of Vegetables:
Heat 1-2 tablespoons of sunflower oil in a large pot over medium heat.

Add one chopped onion and sauté until softened and translucent, about 5 minutes.

2. 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 the heat and simmer for 15-20 minutes, or until the vegetables are tender.

3. Prepare the Second Round of Vegetables:
While the first pot simmers, heat another pan with 1 tablespoon of sunflower oil over medium heat.

Add the second chopped onion and sauté until softened.

Add the chopped red bell pepper and tomatoes. If using fresh tomatoes, make an X on the bottom of each, blanch them in hot water for 1-2 minutes, peel, chop, and add to the pan.

Stir in the minced garlic and cook for 2-3 more minutes.

Season with salt, black pepper, paprika, and basil. Mix well.

4. 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 gentle simmer.

5. Add Noodles:
Stir in your desired noodles and cook according to the package instructions until al dente.

6. Finish with Fresh Parsley:
Stir in the chopped parsley just before serving for a fresh, vibrant touch.

7. Optional Garlicky Garnish:
Melt the butter in a small pan over medium heat.

Add the 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 for dipping.

Serving Suggestions
Serve with a side salad or extra crusty bread for a complete meal.

Sprinkle extra grated cheese on top for added richness.

Cooking Tips
For a thicker soup, mash some of the cooked potatoes before adding the noodles.

Adjust the seasoning to your taste—add more basil, garlic, or chili flakes if desired.

To keep noodles from getting mushy, cook them separately and add them just before serving.

Nutritional Benefits
Vegetables: Packed with vitamins, minerals, and fiber.

Noodles: Provide energy through carbohydrates.

Olive Oil: Adds healthy fats and enhances flavor.

Dietary Information
Vegetarian: Naturally vegetarian.

Vegan Option: Use vegan butter and omit the 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: Freeze the soup (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 wholesome vegetables and noodles.

Customizable: Easily adapt with your favorite greens or protein.

Comforting: Perfect for warming up on a chilly day.

Frequently Asked Questions (FAQ)
Can I use frozen vegetables?
Yes, frozen vegetables work well as a convenient alternative.

Can I use a different type of oil?
Absolutely! Olive oil or any vegetable oil can be used 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.

What type of noodles work best?
Small pasta like orzo, ditalini, or egg noodles are great options.

Can I add meat to this soup?
Yes, cooked chicken, sausage, or even shrimp can be added for extra protein.

Can I make this soup in a slow cooker?
Yes! Add all ingredients except noodles and cook on low for 6-8 hours.

What can I use instead of basil?
Thyme, oregano, or Italian seasoning are great substitutes.

Can I use broth instead of water?
Yes, vegetable or chicken broth will add more depth of flavor.

How can I add more flavor?
Try a splash of lemon juice, a pinch of chili flakes, or a few bay leaves while cooking.

This Vegetable Noodle Soup is a wholesome, comforting meal that’s perfect for any occasion. Easy to make and endlessly customizable, it’s a recipe you’ll turn to again and again!