A warm, comforting bowl of vegetable soup with noodles is perfect for chilly days or when you need a quick, nourishing meal. This Gemüsesuppe mit Nudeln packs in an array of fresh vegetables and hearty noodles, making it a satisfying option for any home cook. It’s not only visually appealing but also versatile enough to adapt to whatever veggies you have on hand. Packed with nutrients, this soup can be beneficial for those looking for a light yet filling dish.
Why This Recipe Is Helpful
- Features a variety of vegetables for diverse flavours and textures.
- Easy to prepare in under 30 minutes, making it ideal for busy weeknights.
- Can be easily customised based on seasonal produce or personal preferences.
Best For
This recipe is excellent for families, busy individuals looking for nutritious meals, or anyone who loves vegetables and noodles.
Be Careful If
Be cautious with portion sizes if you’re monitoring carbohydrate intake, as the noodles can add up.
Ingredients
- 1 onion, diced
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) butter
- 100 g green beans, trimmed and chopped
- 1 carrot, diced
- 2 stalks celery, diced
- Salt and black pepper, to taste
- 2 tomatoes, chopped
- 1 tablespoon (15 g) tomato paste
- 1 red bell pepper, diced
- 1 teaspoon Italian herbs (dried or fresh)
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 litre (4 cups) vegetable broth
- 1 inch (2.5 cm) fresh ginger, peeled and grated
- 80 g noodles (your choice)
- Fresh parsley, chopped for garnish
Ingredient Notes
- Fresh vegetables are key here; you can swap in any leftover or seasonal produce.
- For a gluten-free version, use rice noodles or a gluten-free pasta alternative.
- You can replace vegetable broth with chicken broth for added flavour.
Kitchen Tools Needed
- Large pot
- Cutting board
- Sharp knife
- Ladle
- Grater (for ginger)
Step-by-Step Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the green beans and sauté for an additional 3 minutes until they start to soften.
- Add the diced carrot and mix well, cooking for another 2 minutes.
- Add the diced celery, salt, and pepper. Cook for another 3 minutes, stirring frequently.
- Score the tops of the tomatoes with a knife, then place them in a bowl and cover them with boiling water. Let them sit for 5 minutes, then peel them and chop them.
- Add the tomato paste to the pot along with the red bell pepper and Italian herbs. Sauté for 2-3 minutes until fragrant.
- Stir in the chopped tomatoes and mix through.
- Add the minced garlic and diced potatoes, stirring to combine.
- Pour in the vegetable broth, bring to a boil, cover, and let simmer for 10 minutes or until the potatoes are tender.
- Grate the fresh ginger directly into the pot and add the noodles. Cook for an additional 5 minutes, or until the noodles are cooked through.
- Stir in chopped parsley before serving.
Pro Tips
- Cut your vegetables uniformly for even cooking.
- Use a timer to avoid overcooking the noodles; they should be al dente.
- For an extra kick, consider adding a splash of soy sauce or a pinch of chilli flakes.
Lighter Swaps
- Swap out the butter for a bit more olive oil for a lower-fat option.
- Use zucchini noodles in place of regular noodles for a lighter meal.
Common Mistakes
- Not cutting vegetables to similar sizes, which can lead to uneven cooking.
- Overcooking the noodles; ensure you check them a minute or two earlier than suggested.
Serving Suggestions
Serve hot with a sprinkle of fresh parsley on top. This soup pairs nicely with crusty bread or a simple side salad.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the soup.
Nutrition Estimate
Calories: 240
Protein: 8 g
Carbs: 40 g
Fat: 7 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Comfort Food
Course: Soup
Calories: 240
Frequently Asked Questions
Can I add meat to this soup?
Yes, shredded chicken or cooked sausage can be added for extra protein and flavour.
How can I make this soup vegan?
This recipe is naturally vegan if you omit the butter or use a vegan butter alternative.
Can I freeze this soup?
Yes, it freezes well, though it’s best to freeze without the noodles, which can become mushy upon thawing.
This vegetable soup is not only easy to make but also a delicious way to brighten your weeknight dinners. Perfect for any occasion, it’s a recipe you’ll want to come back to time and time again.
