30 Minute Vegetable Noodle Soup
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Prep Time5 mins
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Cook Time25 mins
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Serving6
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Ready In30 mins
A vegetable soup is a dish that everyone needs a good recipe for in their household. This one is ideal because it takes 30 minutes from start to finish and is so healthy, loaded with all fresh vegetables and egg noodles.
It is very similar to a chicken noodle soup, except no chicken! I used egg noodles because my kids love them and they are so tender, but, feel free to use the pasta of your choice. You can easily make this recipe gluten-free by swapping out egg noodles for a GF alternative or even rice!
I love making this for my kids because they love anything with noodles but there’s the additional health benefit of all the added vegetables. This is also a wonderful soup to make during Ramadan because it helps you get your daily intake of vegetables, and because it comes together so quickly, you have time to focus on other dishes like dessert!
What vegetables are in this soup?
This recipe came about one day when I wanted to make a quick and healthy lunch for my children. At first I was going to make a chicken noodle soup but, realized I hadn’t defrosted any chicken, so I decided to make it sans chicken! I started with the basics of onion, celery, and carrots, then I also added some zucchini just because I had some on hand. Feel free to add whatever vegetables you prefer! This is partially why I love this recipe, there is lots of room to innovate and use whatever delicious veggies you happen to have on hand. Some delicious additions and substitutions are potatoes, green beans, squash, bell peppers, and corn.
I used vegetable broth to keep this vegan but, you can use chicken or beef broth for a different flavor.
STEP 1
Chop the carrots, onions, celery, and zucchini in small cubes.
Finely chop or crush the garlic cloves.
Heat up the olive oil in a large pot over medium-high heat.
STEP 2
Add the onions, celery and carrots and sauté for about 5 minutes. Add the zucchini and garlic then sauté for a couple more minutes.
Season the vegetables with the herbs de province and salt.
STEP 3
Add the broth and cover to cook the vegetables through for about 10 minutes.
STEP 4
Add the egg noodles and cover to cook for 10 more minutes. Add the white pepper, sprinkle in some freshly chopped parsley and taste for salt.
Serve warm with crusty bread or on its own.
30 Minute Vegetable Noodle Soup
Ingredients
- 2 Carrots (2 Cups Chopped)
- 2 Stalks of Celery (½ Cup Chopped)
- 1 Onion
- 1 lg. Zucchini (2 Cups Chopped)
- 3 Cloves of Garlic
- ¼ cup Parsley Chopped
- 2 cups Medium Egg Noodles (Dry)
- 3 tb. Olive Oil
- 2 tsp. Salt
- 1 tsp. Herbs De Province (or Italian seasoning)
- ½ tsp. White Pepper
- 8 cups Vegetable Broth
Instructions
- Chop the carrots, onions, celery, and zucchini in small cubes. Finely chop or crush the garlic cloves. Heat up the olive oil in a large pot over medium-high heat.
- Add the onions, celery and carrots and sauté for about 5 minutes. Add the zucchini and garlic then sauté for a couple more minutes.Season the vegetables with the herbs de province and salt.
- Add the broth and cover to cook the vegetables through for about 10 minutes.
- Add the egg noodles and cover to cook for 10 more minutes.Add the white pepper, sprinkle in some freshly chopped parsley and taste for salt.
- Serve warm with crusty bread or on its own.
Nutrition
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