Ready in: 10 minutes · Serves: 4 · Technique: Simmering · Storage: Refrigerate for up to 3 days.
Quick Answer
This 10-Minute Vegetable Noodle Soup is a quick and hearty dish that warms the soul with vibrant veggies and comforting broth.The vivid colors of autumn leaves start to fade, and as the chill of winter creeps into New York City, I often crave something warm and comforting in my kitchen. This 10-Minute Vegetable Noodle Soup has become my go-to recipe during this bustling season, especially with the holidays just around the corner. It's a delightfully simple dish that embodies warmth and nourishment, perfect for cozy nights after the Thanksgiving feast or right before the Christmas rush.
A Cozy Holiday Treat
Let me guide you through this delightful recipe that I've personally perfected, ensuring it's as wholesome as it is quick to make.
Why You'll Love This Recipe
- Quick and Easy: Prepare a wholesome meal in just 10 minutes, perfect for busy weeknights.
- Customizable: Swap in seasonal vegetables to make it your own while boosting flavor and nutrition.
- Comforting and Nourishing: Warm up with a delightful bowl of soup that feels like a hug in a bowl.
- Meal Prep Friendly: Make a big batch ahead of time and enjoy leftovers for quick meals throughout the week.
- Fresh and Flavorful: The addition of vibrant herbs and spices elevates the simple ingredients into a deliciously satisfying dish.
Ingredients
To whip up this flavorful soup, you will need:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 medium carrots, sliced
- 1 bell pepper (red or yellow), diced
- 3 cups vegetable broth (low-sodium recommended)
- 1 zucchini, spiralized or cut into thin strips
- 2 cups fresh spinach
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 100g (about 3.5 oz) thin rice noodles or egg noodles
- Fresh herbs for garnish (such as cilantro or parsley)
How to Make 10-Minute Vegetable Noodle Soup (Step-by-Step)
This delightful soup comes together quickly and easily, making it perfect for busy days!
Step 1: Sauté the Aromatics
In a medium pot, heat the olive oil over medium heat. Once shimmering, add the minced garlic and diced onion. Sauté them just until the onion softens and becomes translucent, which should take about 2-3 minutes. The inviting aroma fills my kitchen, wrapping me in warmth and anticipation.
Step 2: Add the Vegetables
Toss in the sliced carrots and diced bell pepper. Stir and cook for another 3 minutes, allowing the veggies to soften slightly. The vibrant colors contrast beautifully against the warm oil.
Step 3: Pour in the Broth
Carefully add the vegetable broth and bring the mixture to a gentle boil. As the soup bubbles, I can't help but relish the comforting sound of it simmering.
Step 4: Incorporate the Noodles
Once boiling, add the thin rice or egg noodles to the pot along with the spiralized zucchini. Cook for 3-5 minutes, stirring gently until the noodles are tender yet al dente. I love how they absorb the flavorful broth while still retaining their bite.
Step 5: Amp it Up
Stir in the fresh spinach, soy sauce, and ground ginger. Season with salt and pepper to taste. The soup is ready once the spinach wilts down into that luscious broth, about 1-2 minutes.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with fresh herbs of your choice. The aroma and colors are simply irresistible, making this a show-stopping dish for your family table.
Common Mistakes to Avoid
- Don't Overcook the Noodles: Thin noodles can become mushy quickly, so keep an eye on them and test for doneness.
- Skip the Broth Rush: Allow the broth to reach a gentle boil before adding your noodles; a rapid boil can lead to uneven cooking.
- Neglecting Seasoning: Taste your soup before serving; if it feels a bit flat, don't hesitate to add more salt or soy sauce for that balance of flavors.
Tips and Tricks for Success
- Customization is Key: Feel free to swap in seasonal vegetables like kale or butternut squash for added flavor and nutrition!
- Herbal Infusions: Add a sprig of thyme or bay leaf while simmering for a deeper, earthier flavor; just remember to remove them before serving.
- Meal Prep Friendly: Make a big batch and store the leftovers in the fridge for up to 3 days or freeze portions for those busier holiday nights.
Variations
- Substitute quinoa or barley instead of noodles for a gluten-free option.
- Use vegetable stock or bone broth for added depth of flavor.
- Add protein by incorporating tofu, chickpeas, or shredded chicken.
- Experiment with different herbs like dill, basil, or chives for varied taste profiles.
How to Serve
- Ladle into bowls and garnish with fresh herbs such as cilantro or parsley.
- Serve with crusty bread or crunchy crackers for a complete meal.
- A drizzle of sesame oil can enhance the flavor just before serving.
- Top with a sprinkle of chili flakes for a touch of heat if desired.
Make Ahead and Storage
- Make Ahead: Prepare the soup in advance and store it in the refrigerator for easy meals during the week.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding fresh spinach if needed.
- Freezing: Freeze in quart-sized bags for up to three months. Consider adding fresh spinach when reheating for the best texture.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that fresh herbs elevate even the simplest dishes, and the right timing in adding your ingredients can make or break the texture and flavor profile of your soup. You'll find that perfect balance between quick and delightful.Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 7g protein · 36g carbs · 6g fat
Recipe by:
Wholesome 10-Minute Vegetable Noodle Soup
Ingredients
Equipment
Method
- In a medium pot, heat the olive oil over medium heat. Once shimmering, add the minced garlic and diced onion. Sauté just until the onion softens and becomes translucent, about 2-3 minutes.
- Toss in the sliced carrots and diced bell pepper. Stir and cook for another 3 minutes, allowing the veggies to soften slightly.
- Carefully add the vegetable broth and bring the mixture to a gentle boil.
- Once boiling, add the thin rice or egg noodles along with the spiralized zucchini. Cook for 3-5 minutes, stirring gently until the noodles are tender yet al dente.
- Stir in the fresh spinach, soy sauce, and ground ginger. Season with salt and pepper to taste. The soup is ready once the spinach wilts down into the broth, about 1-2 minutes.
- Ladle the soup into bowls and garnish with fresh herbs of your choice.
Notes
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to three days. Just add fresh spinach when reheating for the best texture.
2. What vegetables can I substitute in this recipe?
You can customize the recipe by swapping in seasonal vegetables such as kale, butternut squash, or broccoli for added flavor and nutrition.
3. How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to three days, or freeze in quart-sized bags for up to three months.
4. Can I use a different type of noodle?
Absolutely! You can use other types of noodles such as whole wheat or gluten-free varieties according to your preference.
5. Is this recipe suitable for vegans?
Yes, this soup is vegan-friendly as it contains only vegetables, broth, and herbs, making it a wholesome choice for plant-based diets.
