Best 3 Earthy Vegetable Noodle Soup Recipes

Indulge in a symphony of earthy flavors with our enticing Vegetable Noodle Soup. This nourishing soup is a delightful blend of fresh vegetables, aromatic herbs, and savory broth, providing a comforting and wholesome meal. The vibrant colors of the vegetables, ranging from carrots to broccoli, add visual appeal to every spoonful. Each ingredient contributes its unique flavor, creating a harmonious balance that tantalizes the taste buds. Whether you're a vegetarian seeking a hearty and flavorful dish or simply looking for a healthy and delicious addition to your diet, this Vegetable Noodle Soup is sure to satisfy.

This versatile recipe offers three variations to suit your preferences. The first variation features a classic vegetable broth, brimming with the natural goodness of carrots, celery, and onions. The second variation introduces a rich and creamy twist with the addition of coconut milk, lending a velvety texture and a hint of tropical sweetness. For those seeking a spicy kick, the third variation incorporates a flavorful combination of ginger, garlic, and chili, adding a vibrant warmth to the soup.

Each variation promises a unique culinary experience, ensuring that you'll find the perfect Vegetable Noodle Soup to suit your palate. The detailed instructions provided in the recipe will guide you through the simple steps of preparation, allowing you to create this delightful soup in the comfort of your own kitchen. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the beauty of vegetables in a steaming bowl of Vegetable Noodle Soup.

Let's cook with our recipes!

VEGAN VEGETABLE NOODLE SOUP

Vegan Vegetable Noodle Soup image

Homemade vegan vegetable noodle soup from scratch featuring classic angel hair style long noodles, carrot, celery and tons of fresh Italian parsley.

Provided by Florentina

Categories Soup

Time 1h10m

Number Of Ingredients 19

Ingredients

5 qt filtered water ( + more)
1 yellow onion (cut in half)
1 parsley root (quartered)
1 small celery root (about 1 cup size)
3 carrots (peeled & sliced into 1/3 inch rounds)
2 ribs celery (chopped)
3 cloves garlic
3 leaves bay
2 mini sweet peppers or 1/2 red bell pepper
1 roma tomato (halved (optional))
10 sprigs fresh thyme
2 tsp peppercorns
1/8 tsp turmeric for color ((optional))
1/2 tsp garlic powder
2 tsp onion powder
4 tbsp nutritional yeast
1/2 cup fresh Italian parsley (roughly chopped)
sea salt & black pepper to taste
8 oz angel hair noodle nests (vegan)

Steps:

Bring out your large heavy bottom stock up.
Place the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, peppers, tomato and peppercorns inside of the pot. Fill with the filtered water and bring to a simmer. Add the garlic and onion powders, partially cover with a lid and cook on low flame for 45 minutes until all the vegetables have softened and the broth has reduced a couple of inches.
Stir in the turmeric and nutritional yeast and simmer another 15 minutes or so.
Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
Taste the soup and season with sea salt and freshly cracked black pepper.
When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them. Serve hot with fresh parsley and cracked black pepper on top.

Nutrition Facts : Calories 178 kcal, Carbohydrate 37 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 141 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

EARTHY VEGETABLE NOODLE SOUP

Earthy Vegetable Noodle Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 24

Ingredients

3/4 cup water
2 carrots, peeled and sliced
2 stalks celery, sliced
2 parsnips, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 zucchini, sliced
Bunch of broccoli, stems removed, cut into large florets
3 large cauliflower florets, cut into quarters
1 cup vegetable stock
3 tablespoons (1 1/2 oz.) unsalted butter
6 oz. cooked pasta of your choice
Grated Parmesan cheese to taste
1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

Steps:

Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.
In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a preheated 500 degree F oven for 35 to 40 minutes or until cooked through.

VEGETABLE NOODLE SOUP

Vegetable Noodle Soup image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different herbs and spices. This is a great way to add some extra flavor to your soup. Some good options include thyme, basil, oregano, garlic, and pepper.
Cook the vegetables until they are tender but still have a little bit of crunch. This will give your soup a more interesting texture.
Add the noodles towards the end of the cooking process. This will prevent them from getting too soft.
Serve the soup hot. This is the best way to enjoy its flavor.

Conclusion:

Earthy vegetable noodle soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a soup that is both flavorful and satisfying. So next time you are looking for a quick and easy meal, give this earthy vegetable noodle soup a try. You won't be disappointed!