Vegetable Noodle Soup

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.

Course Soup

Cuisine Middle Eastern

Diet Halal, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Servings people

Calories 283kcal

Author Farah Abumaizar

Ingredients

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

Instructions

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.

Video

Notes

Cut the vegetables into an even size, a small dice. This will ensure they cook through quicker. You can use whatever vegetables you have on hand or that are seasonal.

Saute the veggies out at each step as outlined above to make sure they cook through and to give maximum flavor.

To make this gluten free: Use gluten free noodles, or add cooked rice instead.

Noodle substitutions: Try elbow macaroni, pappardelle, or use orzo.

Storing leftovers: 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: To make 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.

Nutrition