Healthy Vegetable Noodle Soup Recipe for a Vegetarian and Vegan Diet. Healthy & Easy Soup Recipes
💬 Let me know in the comments if you enjoyed my vegan soup recipe.
▶️ RECIPE INGREDIENTS LIST: (5 servings approx.)
👉 To cook Ditalini Pasta:
1 cup / 100g DITALINI Pasta
4+1/2 to 5 cups water
1/2 Teaspoon salt
👉 Soup Ingredients:
2 Tablespoon Olive Oil
1 cup / 135g Onion – chopped
1+1/2 cup / 200g Celery – chopped into small pieces
2 cups / 250g Carrots – chopped into small pieces
1+1/2 cup / 250g Yellow (Yukon Gold) Potatoes – chopped into small pieces (1/2 inch)
2 Tablespoon / 20g Garlic – finely chopped
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Oregano
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
2 cups / 250g Zucchini – chopped
2 cups / 350g Tomatoes – chopped
4 cups / 900ml Vegetable Broth (Low Sodium)
3 cups /700ml Water
1 Cup / 140g Frozen Corn
Salt to taste (I have added 1+1/2 Teaspoon of pink Himalayan salt)
Ground Black pepper to taste (I have added 1/2 Teaspoon Black Pepper)
Drizzle of Olive oil (OPTIONAL) – (I have added cold pressed organic olive oil)
👉 Garnish:
Finely chopped Parsley
▶️ METHOD:
Transfer the chopped onion, celery, carrots, potatoes to a pot. Add 1/4 teaspoon salt and olive oil.
Fry on medium-high heat until the vegetables are soft for about 5 to 6 minutes. Add the chopped garlic, dry thyme, oregano, cayenne pepper and fry on medium heat for another 1 minute or until fragrant. Add the chopped zucchini, tomatoes, salt, vegetable broth, water and mix well. Turn the heat to high. Cover the lid and bring it to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 25 minutes or until the potatoes are cooked.
While the vegetables are cooking, cook the pasta. Fill a small pot with 4 to 5 cups of water and bring it to a boil. Add salt and ditalini pasta and stir with a spoon. UNDER-COOK THE PASTA BY 3 TO 4 MINUTES (or check the package instructions to cook the pasta for soup). We want the pasta under-cooked BECAUSE IT WILL CONTINUE TO COOK WHEN WE ADD IT TO THE HOT SOUP.
Once cooked, turn off the stove and allow it to cool down a bit, before blending.
Blend it to a smooth puree. Turn on the stove to medium to medium-high heat. Add the frozen corn to the soup and bring the soup to a boil. AS SOON AS THE SOUP STARTS TO BOIL, TURN OFF THE HEAT. Add the cooked pasta, freshly ground black pepper, drizzle of olive oil and mix well. Top with finely chopped parsley and serve hot.
✅ PLEASE NOTE: If the soup is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
▶️ IMPORTANT NOTES:
👉 Make sure to chop the potatoes into very small pieces, this will allow it to cook in the same time as the other vegetables
👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it
👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
👉 UNDER-COOK THE PASTA BY 3 TO 4 MINUTES (or check the package instructions for how to cook the pasta for soup). We want the pasta under-cooked BECAUSE IT WILL CONTINUE TO COOK WHEN WE ADD IT TO THE HOT SOUP
👉 If the soup is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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