This easy vegetable noodle soup is a delicious and simple soup recipe, one of our absolute favorites. A Lebanese vegetable soup that packs in the flavor, and is super filling and hearty. This veggie noodle soup doesn’t take much time to make at all, and has the perfect combination of veggies with some simple spices that really accentuate the broth flavor. Super popular with kids too!
- What’s so good about this vegetable noodle soup?
- What ingredients do you need to make this soup?
- How to make an easy veggie noodle soup:
- Variations of this soup:
- Storing leftover soup:
- Freezing vegetable noodle soup:
- Expert tips and tricks:
- Recipe FAQs:
- For more great soup recipes:
- Vegetable Noodle Soup
What’s so good about this vegetable noodle soup?
- This has a ton of nutritional value, a great way to get in your veggies for the day.
- This vegetable noodle soup is a simple and easy dish to prepare, requiring only a few ingredients and minimal cooking time. It’s a lifesaving quick and healthy meal option.
- You can customize this veggie noodle soup by using use any vegetables you have on hand or any seasonal vegetables, and you can choose the type of noodles you prefer.
- This soup is a hearty and comforting dish that can be enjoyed year-round. It’s perfect for warming up on a cold day or as a light meal during the summer.
- This is an affordable meal that can be made with inexpensive ingredients.
What ingredients do you need to make this soup?
The veggies: Again, this is very versatile, depending on what you have on hand or what is seasonally appropriate:
Potatoes: I used potatoes on the smaller side, cut into a small dice to make sure they cook through in time.
Zucchini: I used Lebanese squash (summer squash or baby marrow), use any zucchini or squash you like!
Frozen carrots and peas: You don’t even need to thaw these before using, and it’s so convenient because the carrots are already peeled and diced so it’s a big timesaver.
Spices: salt, pepper, turmeric, curry, cumin powder
Vegetable stock cubes: You could also use chicken stock cubes if you aren’t strict about keeping this vegetarian.
Vermicelli noodles: I use the ones common in the Middle East, the short golden brown ones. You could also use angel hair pasta, broken up into pieces, or the white Asian vermicelli noodles- any noodles you prefer really, just simmer until cooked through.
How to make an easy veggie noodle soup:
- Add the olive oil to a large pot and heat over medium high heat, then cook the onion for a few minutes until softened.
- Add the potato, and cook for another 4-5 minutes, followed by the zucchini. Cook for another minute. Add the frozen peas and carrots, stir, then add the spices.
- Stir and saute for another minute, then add the water and stock cubes. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- After 10 minutes, see if vegetables are tender and cooked through, otherwise keep cooking until this happens. Once vegetables are cooked, add the noodles, and simmer for 5 minutes until cooked. Serve and enjoy!
Variations of this soup:
- Add some leafy green vegetables, like bok choy, spinach, kale.
- Switch up the noodles to something chunkier, like elbow macaroni, pappardelle, orzo, egg noodles etc.
- Add more protein but keep it vegetarian by adding firm tofu cubes.
- Make this a chicken noodle soup by using chicken stock cubes or homemade chicken broth, and adding leftover shredded chicken or shredded rotisserie chicken.
Storing leftover soup:
Leftovers will last in the fridge for 4-5 days tightly covered. The soup will most likely thicken (due to the noodles) so when reheating, add a splash of water or broth. You can reheat on low heat on the stovetop, or medium power in the microwave, stirring every 30 seconds.
Freezing vegetable noodle soup:
If making this soup with the intention of freezing it, I’d recommend holding off on adding the noodles. The soup can be frozen for 2-3 months. Freeze the soup after cooking the vegetables through, then when thawing and reheating, add the noodles the last 5 minutes until cooked through.
Expert tips and tricks:
- Cut the vegetables into an even size, a small dice. This will ensure they cook through quicker. Add them in the order demonstrated in the recipe since that also helps ensure even cooking.
- Saute the vegetables out to extract more flavor out of them.
- If leftover soup thickens too much, add a splash of water or broth to loosen it while reheating.
Yes it is! It’s a naturally vegan soup with no animal products used to make it.
You sure can, or substitute with other types of noodles like elbow macaroni, pappardelle, or use orzo or add some cooked rice instead. If you leave out the noodles, this recipe will be gluten-free
You can definitely freeze this soup, but I’d recommend freezing it before adding in the noodles. Once you thaw the soup, bring it to a simmer while reheating and add the noodles at that point to cook before serving.
For more great soup recipes:
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Vegetable Noodle Soup
- 2 tablespoon olive oil
- 1 onion, finely diced
- 2 small potatoes, diced small
- 2 small zucchini, diced small
- 1 cup frozen carrots and peas
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon black pepper
- 4 cups water
- 2 vegetable stock cubes
- 1/2 cup vermicelli noodles
- Add the olive oil to a large pot and heat over medium high heat.
- Add the onion and cook for a few minutes until softened.
- Add the potato, and cook for another 4-5 minutes.
- Add the zucchini, and cook another minute.
- Add all the spices, the salt and pepper. Stir to combine, and saute for one minute.
- Add the water and stock cubes, stir, and bring mixture to a boil. Reduce heat to medium and simmer for 10 minutes.
- After 10 minutes, see if vegetables are tender and cooked through, otherwise keep cooking until this happens.
- Add the vermicelli noodles, stir, and simmer for another 5 minutes or until noodles are tender. Serve immediately, garnished with parsley if desired.
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