Vegan note: For a vegan version of this vegetable noodle soup, use coconut milk instead of regular milk and use margarin or olive oil instead of butter. Also, either skip cream or use coconut cream. This soup is loaded with a lot of vegetables and is gently flavored with a few basic herbs and spices. It can be served as a soup and can also be enjoyed as a hot, satisfying meal on a cold night. It’s delicious.
Ingredient notes
Vegetables: I have used broccoli, green peas, bell pepper, carrots, sweet corn, French beans, onion, and celery. You can also add mushrooms, cauliflower, or any other vegetable of your choice. Milk: I have used regular dairy milk. You can also use plant-based milk if you want. Seasoning: To flavor the soup, I have only added dried thyme, red chili flakes, and ground black pepper. Feel free to use whichever herb or spice you like. Noodles: You can use any noodles or pasta in this recipe. Cream: I have used cooking cream which makes this soup creamier and richer. You may also skip it.
Step 2: Add chopped onion and garlic. Saute for 3-4 minutes. Step 3: Add chopped celery and carrots. Saute until they turn softer. Step 4: Add chopped bell peppers and French beans. Step 5: Saute for 2-3 minutes. Step 6: Add all-purpose flour. Step 7: Saute for 1-2 minutes or until the flour is no longer raw. Step 8: Add 1 cup of vegetable stock to the pot. Mix until everything gets combined nicely and there is no lump of flour in the soup. Step 9: Add the remaining stock. Step 10: Add milk and mix. Let the soup simmer for 2-3 minutes. Step 11: Add chopped broccoli, green peas, and sweet corn kernels. Step 12: Add red chili flakes, thyme, salt, and pepper. Step 13: Mix everything and cook for around 2 minutes. Step 14: Add noodles or pasta. Step 15: Cook for around 15 minutes or until the noodles get cooked. Step 16: Add cooking cream. Mix and cook for about a minute and then switch off the stove. Your delicious creamy vegetable noodle soup is ready to be enjoyed! It can be served as a soup as well as enjoyed as a comforting meal. You can serve some toasted bread or cheesy garlic bread on the side. Or, if you want to make it in advance, don’t add noodles to the broth. Make the soup without noodles and cook the noodles separately. Mix them when you want to serve. If stored separately, the broth will be fine for 2-3 days and cooked noodles will be fine for up to 5 days.
Frequently asked questions
Other vegetarian soup recipes from around the world
If you love soup and want to try different vegetarian soup recipes from around the world then, don’t miss checking the following links:
Vegetable manchow soup Simple vegetarian potato soup Cannelini bean soup Red cabbage soup Tofu noodle soup Trinidad corn soup
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