Vegetable Noodle Soup
This vegetable noodle soup is so simple, but also so delicious and comforting! Made with pasta, veggies, and fresh herbs, a big bowl of this easy vegan soup is the perfect meal to warm you up on a cold winter day!
Servings: 6
Calories: 142kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon dried oregano
- 1 medium yellow potato (about 6 ounces), diced
- 1 cup dried small pasta shells (or small pasta shape of choice)
- 1 cup frozen peas, thawed
- 2 tablespoons lemon juice
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they start to soften.
- Add the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, oregano, and potato. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the potato is beginning to soften but not fully cooked.
- Stir in the pasta and let the soup continue simmering until the pasta is tender and the potatoes are easily pierced with a fork, 10 to 15 minutes.
- Remove the pot from heat. Stir in the peas, lemon juice, parsley and dill. Season the soup with salt and pepper to taste.
- Serve.
Nutrition
Serving: 1.5cups | Calories: 142kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1291mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6235IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 1mg