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Creamy Vegetable Noodle Soup
This Creamy Vegetable Soup with Noodles is packed with veggies of the season and bursting with flavors from spices and coconut milk. It's perfect for a quick meal on busy weekdays!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
people
Calories:
146 kcal
Course:
Side Dish, Appetizer
Cuisine:
Asian, Chinese, Indian
Ingredients
- ½ cup red bell pepper chopped into bite sized chunks
- 1 medium carrot chopped into bite sized chunks
- 1.25 cup broccoli
- ½ cup green beans
- 1 medium onion chopped into bite sized chunks
- 2 cloves garlic grated
- 1 tablespoon jowar flour can use APF
- ½ cup coconut milk
- 1 small green chili optional
- 1.5 teaspoon olive oil
- 1 pack noodles Maggi or any other brand
- 5-6 cups water
- salt as per taste
- black pepper as per taste
Instructions
- Wash and chop vegetables- small or large chunks as you like them in your soup.
- In a heavy-bottomed pan, heat olive oil. Add chopped onion, garlic, and green chili. Sauté until the onions turn soft and slightly golden. Add chopped bell pepper, carrot, and green beans. Cook for a few minutes until the vegetables begin to soften. I prefer to cover with lid. TipCover the pan with a lid for quick cooking!
- Add broccoli and cook for another 3-4 minutes on slow flame.
- Add salt and spices. Add jowar flour and coconut milk and cook on slow flame. Add water and let it simmer for 5 minutes.
- Add Maggi noodles to the pot and let them cook in water. Stir occasionally.
- Turn off the heat and let the soup cool slightly before serving. Enjoy your creamy vegetable noodle soup.
Cup of Yum
Notes
- Add jowar flour gradually to avoid lumps and ensure smooth thickening of the soup.
- Cook vegetables partially before adding noodles, so they stay tender-crisp and don't turn mushy.
- You may add any cream if not vegan!
- Store the leftovers in a dry container with a lid (after the soup cools off) in the refrigerator for about 4 days.