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Recipe by:

Dana Ramsey

Wholesome 10-Minute Vegetable Noodle Soup

A quick and hearty dish that warms the soul with vibrant veggies and comforting broth.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. olive oil
  • 2 cloves garlic, 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 Tbsp. soy sauce (or tamari for gluten-free)
  • 1 tsp. ground ginger
  • Salt and pepper to taste
  • 100 g thin rice noodles or egg noodles (about 3.5 oz)
  • Fresh herbs for garnish (such as cilantro or parsley)

Equipment

  • Medium pot
  • Cutting board
  • Knife
  • Measuring spoons

Method
 

  1. 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.
  2. Toss in the sliced carrots and diced bell pepper. Stir and cook for another 3 minutes, allowing the veggies to soften slightly.
  3. Carefully add the vegetable broth and bring the mixture to a gentle boil.
  4. 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.
  5. 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.
  6. Ladle the soup into bowls and garnish with fresh herbs of your choice.

Notes

This soup can be made ahead and stored in the refrigerator for up to 3 days. Add fresh spinach when reheating for the best texture.