Warm Vegetable Noodle Soup – A Comforting and Healthy Bowl

Introduction

This Vegetable Noodle Soup is a hearty, nutritious, and easy-to-make dish that brings warmth and comfort in every spoonful. Loaded with fresh vegetables and tender noodles, this wholesome soup is perfect for chilly days or when you’re craving a light yet satisfying meal. Ideal for vegans, vegetarians, and anyone looking for a healthy option!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup broccoli florets
• 1 medium zucchini, sliced
• 1 cup fresh spinach (optional)
• 6 cups vegetable broth
• 100g noodles (thin spaghetti or any preferred type)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

To make Vegetable Noodle Soup:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 2-3 minutes.
2. Add the carrots and zucchini: Stir in the carrots and zucchini, cooking for another 5 minutes until they start to soften.
3. Pour in the broth: Add the vegetable broth to the pot and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.
4. Cook the noodles: In a separate pot, cook the noodles according to the package instructions. Drain and set aside.
5. Add the remaining vegetables: Toss in the broccoli florets and spinach (if using) into the soup and cook for an additional 5 minutes until the vegetables are tender.
6. Combine the noodles: Add the cooked noodles to the soup pot and stir well. Season with salt and pepper to taste.
7. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and enjoy with some crusty bread on the side.

Tips:

Add more vegetables like mushrooms, peas, or bell peppers for a more filling soup.

You can use gluten-free noodles or rice noodles for a gluten-free version.