Easy vegetable noodle soup

Name: Easy vegetable noodle soup
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5.5 oz angel hair pasta; 2 carrots; 2 stalks celery; 1 leek; 3 cloves garlic; 0.5 lemon; 1.5 tsp fennel seeds; 1 tsp coriander seed; 1 tsp dried thyme; 1 bay leaf; 5 cups water; salt; pepper; olive oil (for frying); dill (for serving); parsley (for serving); crème fraîche (for serving)

Based on 22 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"This soup is a simple, comforting, vegetarian take on the classic chicken noodle soup, made for weeknights or busy weekends. The base of the soup gets its flavor from ground spices and plenty of aromatic vegetables, so you don’t need broth, but are rather building your own. You could use small noodles like orzo instead of broken angel hair pasta, but just remember that some noodles will soak up more broth than others, so go easy, and top up the liquid and adjust your seasoning, if needed! You could also add in pre-cooked noodles, if desired. Serve with a plain, plant-based yogurt instead of creme fraiche to make it vegan."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

75 g

angel hair pasta

carrots

1 stalks

celery

leek

1½ cloves

garlic

lemon

¾ tsp

fennel seeds

½ tsp

coriander seed

½ tsp

dried thyme

bay leaf

⅝ l

water

salt

pepper

olive oil (for frying)

dill (for serving)

parsley (for serving)

crème fraîche (for serving)

MetricImperial

Utensils

peeler, cutting board, knife, fine grater, citrus press, mortar and pestle, pot (large), cooking spoon, ladle

How-To Videos

See all

How to clean and cut leeks

How to prepare garlic

How to zest citrus fruits

How to prepare celery stalks

Nutrition per serving

Cal258

Fat9 g

Protein7 g

Carb38 g

Step 1/ 3
- 1 carrots
- 1 stalks celery
- ½ leek
- 1½ cloves garlic
- ¼ lemon
- ¾ tsp fennel seeds
- ½ tsp coriander seed
- peeler
- cutting board
- knife
- fine grater
- citrus press
- mortar and pestle
Peel and chop carrot, celery, and leek into bite-size pieces. Peel and thinly slice garlic cloves. Zest and juice lemon and set aside. Crush fennel seeds and coriander seeds with a mortar and pestle.
Step 2/ 3
- ½ tsp dried thyme
- ½ bay leaf
- ⅝ l water
- salt
- pepper
- olive oil (for frying)
- pot (large)
- cooking spoon
Set a pot over medium-high heat. Add olive oil and once hot, add the garlic, leek, crushed fennel and coriander seeds, and cook until fragrant, approx. 2 min. Add carrot, celery, dried thyme, and bay leaf to the pot. Season with salt and pepper and let cook approx. 5 min., stirring often. Add water and bring to a boil over high heat.
Step 3/ 3
- 75 g angel hair pasta
- salt
- pepper
- dill (for serving)
- parsley (for serving)
- crème fraîche (for serving)
- ladle
Break angel hair pasta in half into the pot and cook over medium-high until al dente according to package directions. Season to taste with salt and pepper. Add half the lemon zest and add a little juice at a time, tasting in between each addition in order to reach your ideal flavor balance. Serve topped with chopped herbs, créme frâiche, and more lemon zest. Enjoy!
Enjoy your meal!