November 10, 2011

Vegetable Noodle Soup

I love a bowl of soup on a chilly day! I love soup almost any day, but specially on a chilly day.
The original Hungarian recipe, (how my mom used to make it)  is made with chicken. But, as I am cooking less meat and more vegetarian meals,  I changed the recipe; removed the chicken and increased the amount and variety of vegetables for added flavour, color  and taste. It tastes wonderful, and I don't even miss the chicken! (...sorry Mom!)

It is easy to make. Lots of chopping but, if you are a soup lover, like I am,  it is surely worth the effort.
Healthy and nutritious.

soup-vegetable


Ingredients:
1 onion, chopped
3 tbsp vegetable oil
2 carrots, sliced
1 parsnip, sliced
3 celery stalks, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 cup green beans, cut up into 1-inch pieces
2 kohlrabi, diced
2 cups cauliflower florets
1/2 lb. mushrooms, sliced
2 potatoes, diced
1/2 cup frozen peas
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1 tbsp vegeta seasoning
1 tsp minced parsley

1/2 package of miniature twisted shell pasta noodles (or other small noodles of your choice)
 
I like to add the vegetables to the soup in stages so they don't overcook, but you don't need to do that.

 
Place chopped onions into a large pot. Add oil and a splash of water and sauté for about 5 minutes.
 Pour 3 to 4 quarts of water (you can add more latter if you want) over the onions. Add carrots, parsnips, celery, peppers, green beans and kohlrabi.. Cook for 5-8 minutes.


Meanwhile cook noodles according to package instructions. Strain and set aside. 


Add cauliflower, mushrooms and potatoes. Cook for another 8-10 minutes. 


Add the frozen peas and season with salt, pepper, paprika and vegeta and continue cooking until all vegetables are cooked.

Add parsley and the pre-cook noodles and just let soup cook for 1-2 minutes. 


Serve garnished  with freshly chopped parsley.

Serves: 8-12

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