Vegetable Noodle Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
283 kcal
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Course
Soup
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Cuisine
Middle Eastern
Vegetable Noodle Soup
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This easy vegetable noodle soup is a delicious and simple soup recipe, one of our absolute favorites. A Lebanese vegetable soup that packs in the flavor, and is super filling and hearty.
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Ingredients
- 2 tablespoon olive oil
- 1 onion, finely diced
- 2 small potatoes, diced small
- 2 small zucchini, diced small
- 1 cup frozen carrots and peas
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon black pepper
- 4 cups water
- 2 vegetable stock cubes
- 1/2 cup vermicelli noodles
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Instructions
- Add the olive oil to a large pot and heat over medium high heat.
- Add the onion and cook for a few minutes until softened.
- Add the potato, and cook for another 4-5 minutes.
- Add the zucchini, and cook another minute.
- Add all the spices, the salt and pepper. Stir to combine, and saute for one minute.
- Add the water and stock cubes, stir, and bring mixture to a boil. Reduce heat to medium and simmer for 10 minutes.
- After 10 minutes, see if vegetables are tender and cooked through, otherwise keep cooking until this happens.
- Add the vermicelli noodles, stir, and simmer for another 5 minutes or until noodles are tender. Serve immediately, garnished with parsley if desired.
Notes
- Cut the vegetables into an even size, a small dice. This will ensure they cook through quicker. You can use whatever vegetables you have on hand or that are seasonal.
- Saute the veggies out at each step as outlined above to make sure they cook through and to give maximum flavor.
- To make this gluten free: Use gluten free noodles, or add cooked rice instead.
- Noodle substitutions: Try elbow macaroni, pappardelle, or use orzo.
- Storing leftovers: Leftovers will last in the fridge for 4-5 days tightly covered. The soup will most likely thicken (due to the noodles) so when reheating, add a splash of water or broth. You can reheat on low heat on the stovetop, or medium power in the microwave, stirring every 30 seconds.
- Freezing vegetable noodle soup: To make this soup with the intention of freezing it, I’d recommend holding off on adding the noodles. The soup can be frozen for 2-3 months. Freeze the soup after cooking the vegetables through, then when thawing and reheating, add the noodles the last 5 minutes until cooked through.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
735mg
(31%)
Potassium
638mg
(18%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
3448IU
(69%)
Vitamin C
33mg
(37%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 735mg | 31% |
| Potassium | 638mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3448IU | 69% |
| Vitamin C | 33mg | 37% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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