Vegetable Noodle Soup

Making Vegetable Noodle Soup

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes. Add the garlic and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the stock, bay leaf, thyme and salt. Bring to a boil, then simmer for 12 minutes.

   Mark done Start 12 min timer

3. Add the noodles and cook for 5 minutes, until tender.

   Mark done Start 5 min timer

4. Remove the bay leaf, add the parsley and plenty of pepper, and serve.

   Mark done

Notes for Getting It Right

• Cut the vegetables small so the soup eats easily.
• Add the noodles just before serving for the best texture.
• If you reheat it, add extra stock because the noodles absorb liquid.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Vegetable Noodle Soup

• Crusty bread
• Cheese toastie
• Crackers

Leftovers and Storage

Keeps in the fridge for up to 3 days, though the noodles soften. For leftovers, cook the noodles separately. The soup without noodles freezes for up to 3 months.

Questions About Vegetable Noodle Soup

Vegetable Noodle Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.