Vegetable Noodle Soup
Vegetable Noodle Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This vibrant soup features a delightful mix of fresh vegetables and slurp-worthy noodles, all simmered in a fragrant vegetable broth. Each bowl promises warmth and satisfaction, making it an enjoyable experience for everyone at the table. Quick to prepare and easy to customize, this recipe is sure to become your go-to for nourishing meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 cups egg noodles (or rice noodles)
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your vegetables by washing and chopping them into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté until fragrant (about 1 minute).
- Add carrots, bell peppers, and zucchini to the pot. Pour in vegetable broth until veggies are submerged; bring to a gentle boil.
- Stir in noodles and cook according to package instructions (5-7 minutes) until tender but firm.
- Season with soy sauce, salt, and pepper to taste. Adjust flavors as needed.
- Serve hot, garnished with fresh herbs or green onions if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to swap in seasonal vegetables or add protein like tofu or chicken for an extra heartiness. For richer flavor, consider roasting vegetables before adding them to the soup.