32min 4 ppl
Vegetable Noodle Soup
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 6 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 6g
Carbs 32g
Fats 3g
About this dish
A light, aromatic vegetable broth simmered with carrots, celery and eggless noodles - a comforting, fully plant-based bowl.
Allergy Info
Gluten, Celery
Diet Info
Vegan
Ingredients
Fresh Produce
- Oniondiced1
- Carrotssliced200 g
- Celerysliced150 g
- Garlic clovesminced3 cloves
- Fresh thyme4 sprigs
- Flat-leaf parsleychopped, to finish15 g
Dried Goods
- Eggless wheat noodles200 g
Spices & Seasonings
- Bay leaf1
- kosher salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oil2 tbsp
- Vegetable stock1.5 l
Utensils
- Large saucepan
- Chef's knife
- Ladle
Method
1
Heat the olive oil in a large saucepan over medium heat and sweat the onion, carrots and celery until softened.
Approx. 8 minutes
2
Stir in the garlic cloves and cook until fragrant.
Approx. 2 minutes
3
Pour in the vegetable stock, add the thyme and bay leaf, and bring to a simmer.
Approx. 5 minutes
4
Simmer until the vegetables are tender.
Approx. 12 minutes
5
Stir in the eggless wheat noodles and cook until tender.
Approx. 8 minutes
6
Season with kosher salt and black pepper, remove the bay leaf and thyme stalks, and stir through the chopped parsley before serving.
Approx. 3 minutes
