There’s a certain kind of day that practically begs you to make soup. You know the one — the air hangs heavy with drizzle, the sky sulks in shades of grey, and even the garden seems to shrug under the weight of the weather. In Britain its called the Summer!! On days like that, I always find myself reaching for my largest pot and gathering an assortment of vegetables to create one of my favourite cold-weather comforts: Vegetable Noodle Soup.
To me this soup is the very definition of homely cooking. It doesn’t rely on anything fancy or overly clever, just honest ingredients layered together until they taste like something far greater than the sum of their parts. What I love most is how adaptable it is. Whether I’m using up a selection of vegetables that have been waiting patiently in the fridge or intentionally chopping up a vibrant mix from a market haul, the soup always comes out hearty, bright, and deeply satisfying.
The foundation is always the same — a broth that’s perfectly seasoned and full of gentle warmth. I like to coax flavour from a simple base of onions, celery, and peppers, letting them soften and mingle before adding the rest of the vegetables. Carrots bring sweetness and colour; peas give those cheerful pops of green; sweetcorn adds its unmistakable sunny note. Everything floats and swirls together, creating a colourful bowl that feels almost restorative the moment you sit down with it.
Noodles, of course, are what make this soup feel like a full meal. There’s something incredibly comforting about watching them soften in the broth, winding around the vegetables and absorbing all that flavour. They turn a simple vegetable soup into something heartier — the kind of soup you ladle generously into a deep bowl and cradle like a warming hug.
And then there’s my favourite little twist: paprika. It’s not enough to make the soup spicy, but just enough to introduce a gentle heat that lingers pleasantly. It gives the broth a subtle smoky undertone and deepens the colour ever so slightly, creating a richer, more warming experience. If you’re the sort of person who enjoys a bit of a kick on a chilly day, that pinch of paprika transforms the soup beautifully.
What I love about this dish is how it offers comfort without heaviness. Each spoonful is full of vegetables that still hold their character — the crunch of a tender carrot, the soft sweetness of corn, the little bursts of peas. The broth is light but flavourful, coaxed into something special with slow simmering and a patient hand. You finish a bowl feeling warmed through, not sleepy or weighed down, which makes it perfect for lunchtime or a light supper.
Another joy of Vegetable Noodle Soup is how it brings people to the kitchen. The moment it starts simmering, the house fills with an inviting aroma that seems to drift from room to room, gathering everyone into the same space. On more than one occasion, I’ve been stirring the pot only to turn around and find someone standing there, spoon in hand, hoping for a sneak taste.
Vegetable Noodle Soup is also the kind of soup that tastes even better the next day. The noodles soak up more of the broth, the vegetables relax into each other even further, and the paprika settles in just right. I often make a large pot with the intention of having leftovers, only to find that it disappears far more quickly than planned.
Most importantly, Vegetable Noodle Soup has no complicated techniques, no hard-to-find components — just straightforward cooking that is welcome on a cold day. On a damp, dreary day, there’s really nothing better than settling down with a steaming bowl of vegetable noodle soup and letting the warmth do its work.
Vegetable Noodle Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 stalks celery sliced
- 1 medium red pepper diced or yellow
- 2 medium carrots sliced
- 1 cup peas fresh/frozen
- 1 cup sweetcorn
- 1.5 litres vegetable stock
- 150 g penne egg noodles
- ½ tsp paprika to taste
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 tbsp olive oil
- Add the onion, celery and peppers, and cook for 5–6 minutes until they begin to soften.1 medium onion, 2 stalks celery, 1 medium red pepper
- Stir in the carrots and cook for another 3 minutes.2 medium carrots
- Pour in the vegetable stock and bring to a gentle boil.1.5 litres vegetable stock
- Add the pasta/noodles and cook according to packet instructions, usually 6–8 minutes.150 g penne
- Stir in the peas, sweetcorn and paprika, then simmer for 5 minutes.1 cup peas, 1 cup sweetcorn, ½ tsp paprika
- Season with salt and black pepper, adjusting the paprika to your preferred heat.salt, black pepper
- Ladle the vegetable noodle soup into warmed bowls and serve hot.
10 comments
Really easy to make and ideal for using up leftover veg.
On a cold day, this is absolutely stunning. Full of flavours, textures and surpringly filling.
Tasted even better the next day after the flavours settled.
Perfect comfort food without feeling too heavy.
A simple vegetable soup but the paprika gave it an unexpected and lovely kick.
oved how warming and colourful this soup was on a chilly evening.
Really hearty and the noodles made it filling enough for a full meal.
The vegetables stayed vibrant and crunchy—just the way I like them.
My kids enjoyed it which is a rare win for anything with vegetables.
Lovely balance of sweetness from the corn and warmth from the paprika.