Vegetable Noodle Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 sharp knife
- 1 Cutting board
- 1 vegetable peeler
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 1 red bell pepper diced
- 1 zucchini sliced
- 8 cups vegetable broth
- 150 grams egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until translucent.
- Add carrots, celery, red bell pepper, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add egg noodles, salt, black pepper, soy sauce, thyme, and red pepper flakes.
- Reduce heat and simmer for 10-12 minutes until noodles are tender.
- Stir in fresh parsley and adjust seasoning if necessary.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
For the best results, ensure all vegetables are cut evenly to cook at the same rate. If you prefer a thicker soup, you can mash some of the vegetables or add a little cornstarch mixed with cold water. Feel free to add other seasonal vegetables or a protein like tofu for variation. Adjust the soy sauce and spices according to your taste preferences, and garnish with additional fresh herbs if desired.
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