Description
A warm and comforting Vegetable Noodle Soup featuring vibrant fresh vegetables simmered in a savory low-sodium broth with tender egg noodles. This quick and easy recipe is perfect for a nutritious weeknight meal packed with wholesome flavors and simple ingredients.
Ingredients
Scale
Broth & Seasoning
- 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 bite-sized pieces. This ensures that they cook evenly and finish at the same time, taking about 5 minutes.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant, being careful not to let them burn as it will cause bitterness.
- Cook Vegetables and Broth: Add the chopped carrots, bell peppers, and zucchini to the pot along with the 4 cups of low-sodium vegetable broth. Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, which helps preserve the nutrients and infuse the broth with vegetable flavors.
- Add Noodles and Season: Add 2 cups of egg noodles to the simmering soup. Cook according to package directions, generally 5-7 minutes, until the noodles are tender. Stir in 2 tablespoons of soy sauce and season the soup with salt and pepper to taste before serving.
Notes
- Use low-sodium broth to control salt levels and keep the soup healthy.
- Chop vegetables uniformly for even cooking and better texture.
- Adjust seasoning at the end to perfectly suit your taste preference.
- For a gluten-free option, substitute egg noodles with gluten-free noodles.
- This soup stores well in the fridge for up to 3 days and can be reheated gently on the stovetop.
