Vegetable Noodle Soup

A really good garden vegetable noodle soup brimming with flavor and comfort to carry you through the winter months, just the way grandma used to make it. A healthy alternative to chicken noodle soup, as good as it gets.

Course Soup

Cuisine European, Romanian Italian

Keyword noodle soup, vegetable soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 191kcal

Author Florentina

Ingredients

5 qt filtered water (+ more if desired)
1 yellow onion (cut in half keep skins on)
1 parsley root quartered
1 small celery root (about 1 cup)
3 carrots sliced into 1/3 inch rounds
2 celery ribs chopped
3 cloves garlic
3 leaves bay
1/2 red bell pepper
1 roma tomato halved (optional)
10 sprigs fresh thyme
1/8 tsp turmeric for color optional
2 tsp peppercorns
1/2 tsp garlic powder
2 tsp onion powder
4 tbsp nutritional yeast
1/2 cup fresh Italian parsley roughly chopped
8 oz angel hair noodle nests or your favorite short shape pasta
sea salt + black pepper to taste

Instructions

Inside of a large stock pot add the onion, parsley and celery root, chopped celery ribs, carrots, garlic, bay leaves, thyme, bell pepper, tomato and peppercorns. Fill with the filtered water and bring to a constant simmer. Partially cover with a lid and cook on medium low heat for 45 minutes until all the vegetables have softened and the broth has reduced by a couple of inches.
1 yellow onion, 1 parsley root, 1 small celery root, 3 carrots, 2 celery ribs, 3 cloves garlic, 3 leaves bay, 1/2 red bell pepper, 1 roma tomato, 10 sprigs fresh thyme, 2 tsp peppercorns, 5 qt filtered water
Stir in the turmeric, nutritional yeast, garlic and onion powders and simmer another 15 minutes or so.
1/8 tsp turmeric for color, 1/2 tsp garlic powder, 4 tbsp nutritional yeast, 2 tsp onion powder
Fish out the bay leaves, thyme sprigs, onion and garlic cloves and discard. You can choose to discard the parsley and celery root or dice up and return into the soup. Feel free to also strain the soup if desired but not necessary.
1 yellow onion, 3 leaves bay, 10 sprigs fresh thyme, 3 cloves garlic
Taste the soup and season with sea salt and freshly cracked black pepper.
sea salt + black pepper to taste
When ready to serve bring the broth to a simmer and add the angel hair noodle nests. Cook for a few minutes until the noodles are al dente taking care not to overcook them. Serve hot with freshly chopped Italian parsley and cracked black pepper on top.
8 oz angel hair noodle nests

Notes

Can i cook the noodles in the vegetable broth? - We've always cooked our noodles in the broth so they can absorb all those wonderful flavors. If you prefer an extra clear soup or might be using a bigger pasta shape (maybe a gluten free variety), you might want to store half of the broth for later and only add noodles to what you are going to eat that day then repeat when eating the rest. To avoid the leftovers soaking up all the broth I like to divide the broth into 2 or 4 portions and store in glass containers in the refrigerator for the week. When I warm it up I add the noodles to absorb all the flavor while cooking.
The Vegetables - Root vegetables are what gives this broth its depth of flavor. The classic suspects are carrot, celery and onion but if you want to make it special make sure to use the parsley and celery root the recipe calls for including the green leafy tops. Alternatively you can use parsnips if need be, just take your time and allow the broth to reduce and concentrate its wonderful flavors.

Nutrition