Vegetable soup
Delicious vegetable soup with noodles – a healthy treat
Vegetable soup is a dish that brings us joy and comfort, being a reliable friend on cool days or when we desire a light yet flavorful meal. This vegetable noodle soup recipe is not only easy to prepare but also packed with essential nutrients. Whether you serve it as an appetizer or a main course, this soup will delight your taste buds and bring a touch of warmth to your soul.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 5
Ingredients:
- 1.1 liters bone broth (or water, for a vegetarian option)
- 30 g noodles
- 300 g potatoes
- 100 g carrots
- 100 g green beans
- 200 g root celery
- 50 g parsnip
- 50 g root parsley
- 100 g onion
- 100 g white cabbage
- 100 g green peas (canned)
- 150 g tomatoes (fresh or canned)
- 150 g bell pepper
- 100 ml oil
- 30 g tomato paste
- 1 bunch of fresh parsley (for garnish)
- Salt and pepper to taste
Step-by-Step Preparation:
1. Preparing the vegetables: Start by cleaning and washing all the vegetables. Peel and dice the potatoes into small cubes, while the carrots, root parsley, parsnip, and celery should be cut into long pieces about 2 cm long and 0.5 cm wide. Clean, wash, and slice the white cabbage into thin strips, and finely chop the onion. Clean the bell pepper and cut it into strips. Drain the canned peas and rinse them under cold water to preserve their freshness.
2. Boiling the vegetables: In a large pot, add the oil and sauté the chopped vegetables (carrots, root parsley, parsnip, celery, onion, and bell pepper) over medium heat, adding 50 ml of bone broth (or water) to help soften them. Season with salt and pepper to taste. Try to cook the vegetables for about 5-6 minutes, stirring occasionally.
3. Adding the potatoes: Once the vegetables are half-cooked, add the diced potatoes. Continue to simmer everything over medium heat, stirring occasionally.
4. Finishing the soup: In the last 8 minutes of cooking, add the cabbage, peas, diced tomatoes, noodles, and tomato paste diluted with a little water. Mix well and let the soup simmer until the noodles are cooked and the vegetables are tender.
5. Serving: Once the soup is ready, take it off the heat and let it cool slightly. Serve the soup hot, sprinkled with freshly chopped parsley on top for added flavor.
Practical Tips:
- Choosing ingredients: Use fresh, seasonal vegetables to achieve the best flavor. You can experiment with new vegetables like zucchini or pumpkin that fit perfectly in this recipe.
- Variations: If you desire a heartier soup, you can add diced chicken or turkey at the beginning of the cooking process. You can also replace the noodles with rice or quinoa for a gluten-free option.
- Serving: This soup pairs wonderfully with a slice of fresh bread or crunchy croutons. You can also add a squeeze of lemon juice for a touch of freshness.
Nutritional Information:
Vegetable soup is an excellent choice for a healthy diet. It is rich in vitamins and minerals, with a low-calorie content. A serving of this soup contains approximately 150-200 calories, depending on the ingredients used. It is a good source of fiber, which aids digestion and keeps you feeling full.
Frequently Asked Questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient alternative and can be used without issues in this recipe.
- How can I make the soup spicier? You can add chili peppers or spices like paprika or curry to give it an extra kick of flavor.
- Can the soup be stored in the fridge? Yes, you can keep the soup in the fridge for 3-4 days. You can reheat portions in the microwave or on the stove.
Conclusion:
Vegetable noodle soup is a simple and versatile recipe, perfect for any occasion. Whether you are preparing for a quiet family dinner or a gathering with friends, this soup will bring warmth and comfort to your table. By experimenting with ingredients and spices, you can create a unique recipe tailored to your tastes. So embrace the magic of cooking and enjoy every bite of this delicious vegetable soup!
Ingredients: For 5 servings: bone broth - 1.1 liters, noodles - 30 g, potatoes - 300 g, carrots - 100 g, green beans - 100 g, celery root - 200 g, parsnip - 50 g, parsley root - 50 g, onion - 100 g, white cabbage - 100 g, green peas - 100 g, bacon - 150 g, oil - 100 ml, tomato paste - 30 g, fresh parsley - 1 bunch, salt and pepper to taste.
