Description
A comforting and healthy Vegetable Noodle Soup featuring tender egg noodles and a medley of fresh vegetables simmered in a flavorful low-sodium vegetable broth. Perfect for a quick, nourishing meal that balances taste and nutrition.
Ingredients
Scale
Soup Base
- 4 cups low-sodium vegetable broth
- 2 tbsp soy sauce
- Salt to taste
- Pepper to taste
Vegetables
- 1 cup carrots, chopped bite-sized
- 1 cup bell peppers, chopped bite-sized
- 1 cup zucchini, chopped bite-sized
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
Pasta & Oil
- 2 cups egg noodles
- 1 tbsp olive oil
Instructions
- Prepare Vegetables: Wash and chop all vegetables into uniform pieces to ensure even cooking and a consistent texture throughout the soup.
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing gently for 1-2 minutes until fragrant without burning to release their flavors.
- Add Vegetables and Broth: Add the chopped carrots, bell peppers, and zucchini to the pot along with the low-sodium vegetable broth. Bring the mixture to a gentle boil to cook the vegetables while preserving their nutrients.
- Cook Noodles and Season: Add the egg noodles to the boiling broth and vegetables. Cook according to package instructions, about 5-7 minutes until tender. Stir in soy sauce and season with salt and pepper to taste before serving.
Notes
- Use low-sodium broth to control the salt level and make the soup heart-healthy.
- Adjust vegetables according to seasonal availability or preference for variety.
- For a gluten-free version, substitute egg noodles with rice noodles or gluten-free noodles.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
- This soup keeps well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
