Whether as an appetizer or main course, this noodle soup with homemade vegetable broth, carrots, green onions and parsley is healthy, light and very delicious. A recipe for the whole family!
The good recipes are sometimes very simple. Almost so simple that you would not even think about them, almost because they are too banal. Like this noodle soup. The noodles are cooked in the vegetable broth. Fresh vegetables (carrots, green onions, etc.) are added, and in 10 minutes the delicious soup is on the table. Parsley is a must for my taste. And you should season the soup with a good amount of salt and a bit of freshly ground pepper.
Self-made vegetable stock
You can taste even more love and passion in this noodle soup if you cook the vegetable stock yourself instead of making a stock from powder or buying ready-made vegetable stock. That's because it's also quite simple, but tastes much better to me. Fortunately, any organic market or supermarket has a "vegetable broth kit" called greens. Carrot, leek, celery and sometimes parsley root are ready for purchase as a small packet ready dimensioned. Perfect! A few mushrooms, onion and garlic go into the shopping basket, as well as a large bunch of flat-leaf parsley.
Self-made vegetable broth has a couple of advantages. (1) You know exactly which ingredients you are using and you avoid flavor enhancers or other substances (e.g. yeast extract) that can be found in some powders or bouillon cubes. (2) The home-cooked vegetable broth also tastes fresher, of course, because you use a lot of fresh ingredients. (3) Their healthy vitamins and nutrients slowly release into the broth during the simmering process. (4) In addition, the broth provides a great alkaline base and helps prevent over-acidification of the body. It's not expensive either, a bunch of greens really doesn't cost much. (5) Lastly, you can cook the vegetable broth in slightly larger quantities and then either freeze or boil it down to preserve it. Stored in the refrigerator, however, you should use up the broth within two weeks.
Delicious noodle soup for the entire family
For the noodle soup we get two extra carrots and a bunch of spring onions. If you like a little more fresh vegetables in the noodle soup, you can add peas or cauliflower, for example. It is important to use short pasta for the pasta soup, for example radiatori, insalatonde or the ruote (small wheels) used here. After all, the pasta should fit on the spoons together with the soup. After cooking for another 10 minutes, you are ready for serving the soup. A meal for the whole family, even our girls eat their plates completely empty. 🙂
Vegetable Noodle Soup
Equipment
- large pot
Ingredients
For the vegetable stock
- 500 g mixed stock vegetables carrot, celery, leek, etc.
- 80 g mushrooms
- 1 spring onion
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- 2 cloves
- 1 bunch flat-leaf parsley
- 1 tablespoon olive oil
- 1 teaspoon salt if necessary more to taste
- 1.2 liters water
For the soup
- 2 carrots
- 1 spring onion
- 160 g short pasta e.g. Ruote
- a few leaves of parsley to garnish
- salt & pepper
Instructions
- Wash or peel the vegetables for the vegetable broth and coarsely dice. Finely chop the garlic. Save a few leaves of the parsley for later, chop the rest of the bunch including the stems.
- Heat 1.2 liters of water in a pot. Add all ingredients for the vegetable stock. Bring to a boil briefly, then simmer over low heat with lid closed for 1 hour.
- Strain the vegetable broth through a fine sieve or kitchen towel and collect the broth. The cooked-out vegetables can be disposed of in the compost.
- Finely season the vegetable broth with salt and a little pepper. Then bring back to a boil in the pot and add the pasta. Cook according to package directions for about 8-10 min.
- Finely slice the carrots and spring onion and cook in the soup for 5 minutes. Then turn off the heat, let it simmer for another 5 min and then spread the soup on plates. Garnish with a few leaves of parsley.
Notes
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