Vegetable Noodle Soup

Vegetable Noodle Soup is a warm and comforting bowlful of tender vegetables and soft noodles simmered in a perfectly seasoned broth. A pinch of paprika adds a gentle heat that brightens the whole dish without overpowering it. Vegetable Noodle Soup is ideal for cold, damp days when you want something nourishing, colourful, and satisfying.

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

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.

Equipment

Nutrition