Noodle Soup Recipe Veg: Easy and Delicious Ideas

Noodle soup is the perfect comfort food, especially when you’re craving something warm, nourishing, and packed with fresh vegetables. Whether it’s a chilly evening or you just want a light yet satisfying meal, this vegetable noodle soup recipe offers a vibrant medley of flavors and textures.

The broth is rich with aromatic herbs and spices, while the noodles add a delightful chewiness that makes every spoonful a joy. Plus, it’s incredibly customizable to suit your preferences, making it a go-to recipe for vegetarians and vegans alike.

This homemade noodle soup is not only delicious but also a wholesome way to get your daily dose of veggies. It’s simple enough for a quick weeknight dinner but fancy enough to impress guests.

Best of all, it’s dairy-free, gluten-friendly if you choose the right noodles, and bursting with nutrients. Ready to cozy up with a bowl of this healthy delight?

Let’s dive into the recipe and discover why this noodle soup will soon become one of your favorites.

Why You’ll Love This Recipe

This vegetable noodle soup stands out because it combines simplicity with a depth of flavor. Here’s why you’ll love making (and eating!) it:

• Versatile and customizable: Use any vegetables you have on hand or prefer.
• Quick and easy: From chopping to serving, it takes under 40 minutes.
• Healthy and light: Packed with fiber, vitamins, and plant-based protein.
• Comforting and filling: The warm broth and noodles make it satisfying without heaviness.
• Allergen-friendly options: Gluten-free noodles and no dairy, perfect for many diets.

Plus, this soup makes excellent leftovers and freezes well, so it’s a practical addition to your weekly meal plan.

Ingredients

• 6 cups vegetable broth (homemade or low-sodium store-bought)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced into thin rounds
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced (button or cremini)
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon fresh ginger, grated
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 200 grams rice noodles or any preferred noodle type
• Fresh parsley or cilantro for garnish
• Juice of 1/2 lemon (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Colander or strainer (for noodles)
• Ladle for serving

Instructions

1. Prepare the vegetables: Wash and chop all the vegetables as described above. This helps keep your cooking process smooth and quick.
2. Sauté aromatics: Heat the olive oil in your soup pot over medium heat. Add the chopped onion and garlic, stirring occasionally until translucent and fragrant, about 3-4 minutes.
3. Add the vegetables: Toss in the carrots, bell pepper, mushrooms, zucchini, and green beans. Stir well and cook for another 5 minutes until they start to soften.
4. Season the soup: Add the grated ginger, dried thyme, crushed red pepper flakes (if using), soy sauce, salt, and pepper. Stir to combine all the flavors.
5. Pour in the broth: Slowly add the vegetable broth to the pot. Increase the heat to bring the soup to a gentle boil.
6. Simmer: Reduce the heat to low and let the soup simmer uncovered for 15 minutes. This allows the vegetables to cook through and the flavors to meld beautifully.
7. Cook the noodles: While the soup simmers, cook the rice noodles according to package instructions in a separate pot. Drain and rinse with cold water to prevent sticking.
8. Combine noodles and soup: Add the cooked noodles directly into the soup pot. Stir gently to mix.
9. Adjust seasoning: Taste the soup and add more salt, pepper, or soy sauce if needed. For a fresh twist, squeeze in the lemon juice just before serving.
10. Garnish and serve: Ladle the noodle soup into bowls and garnish with chopped fresh parsley or cilantro. Serve hot and enjoy!

Tips & Variations

“For an extra protein boost, consider adding cooked chickpeas or tofu cubes. You can also swap rice noodles for soba or whole wheat pasta depending on your preference.”

• Make it gluten-free: Use gluten-free noodles like rice or quinoa noodles and tamari instead of soy sauce.
• Spice it up: Add a teaspoon of chili garlic sauce or fresh sliced chili for heat.
• Herb options: Try fresh basil or mint as an alternative garnish for a unique flavor twist.
• Make it creamy: Stir in a splash of coconut milk or cashew cream just before serving for a richer broth.
• Batch cooking: Prepare the broth and veggies in advance; add noodles fresh when reheating to prevent sogginess.

Nutrition Facts

Serving Suggestions

This vegetable noodle soup pairs wonderfully with a variety of sides to make a complete meal. Try serving it with warm crusty bread or a fresh green salad for added crunch and nutrients.

For a heartier option, pair it with a simple avocado toast or a light spring roll. You can also enjoy it as a starter before a more substantial main course.

If you are looking for more vegetarian inspiration, check out our Vegetarian Swiss Chard Recipes for Healthy Meals or Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Conclusion

This vegetable noodle soup recipe is a versatile, nutritious, and utterly comforting dish that you can enjoy any day of the week. It’s a wonderful way to celebrate fresh veggies while satisfying your craving for a warm, hearty meal.

The best part? It’s easy to make, adaptable to what you have on hand, and perfect for anyone following a vegetarian or vegan lifestyle.

Whether you’re cooking for yourself, your family, or friends, this soup will bring smiles and warmth around the table. Don’t forget to explore other delicious recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for your next dinner.

Happy cooking and bon appétit!

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