Vegetarian Noodle Soup with Roasted Carrots
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
310 kcal
-
Course
Lunch
-
Cuisine
Australian
Vegetarian Noodle Soup with Roasted Carrots
Report
This Vegetarian Noodle Soup with Roasted Carrots is a wonderful, comforting and hearty soup that is packed with flavour and chocked full of egg noodles. The perfect vegetarian version of the classic chicken noodle soup.
Share:
Ingredients
For the Carrots
- 1 cup thick sliced carrots
- 1 tablespoon extra virgin olive oil
For the Soup
- 2 tablespoons butter
- 1 teaspoon olive oil
- ½ cup sliced celery
- 1 onion roughly diced
- 1 garlic clove
- 7 cups vegetable stock
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 12 oz egg noodles
- ¼ teaspoon Dijon mustard
- 2 tablespoon chopped parsley
Add to Shopping List
Instructions
- Pre-heat the oven to 220ºC/430ºF
- Pour 2 cups (500ml) of boiling water into a large stockpot or cast iron dutch oven.
- Add the carrots and boil them for 7 minutes until they have softened slightly.
- Drain the carrots reserving the cooking liquid.
- Place the carrots on a lined baking sheet, drizzle with the evoo and roast in the oven for 20 minutes until they start to change colour.
Whilst the carrots are cooking make the soup
- Put the pan back onto the heat, add the butter and olive oil and then sauté the celery and onion for about 5-7 minutes, or until vegetables begin to soften.
- Add the garlic and sauté for another minute.
- Add the vegetable broth and 1 cup of the reserved carrot cooking water broth.
- Stir in the dried herbs then simmer for 5 minutes.
- Add the egg noodles and simmer the soup for 10 minutes, or until noodles are soft and cooked through.
- Stir in the mustard and chopped parsley.
- Serve sprinkled with the roasted carrots.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
57mg
(19%)
Sodium
1166mg
(49%)
Potassium
255mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4335IU
(87%)
Vitamin C
3.1mg
(3%)
Calcium
34mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 1166mg | 49% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4335IU | 87% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
Curried Shepherd’s Pie
European, North American, American, Australian, British, Canadian, Sri Lankan
5.0
(9 reviews)
