Creamy Vegetable Soup with Noodles (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium carrots, chopped
02 -
2 celery stalks, chopped
03 -
½ medium white or yellow onion, finely chopped (about 1 cup)
04 -
1 cup broccoli florets, chopped
05 -
1 cup green peas
06 -
1 cup sweet corn kernels
07 -
½ cup French beans, chopped
08 -
½ cup red bell pepper, chopped
09 -
2 large garlic cloves, finely chopped
→ Dairy
10 -
2 tablespoons unsalted butter
11 -
2 cups milk
12 -
¼ cup cooking cream
→ Pantry Items
13 -
⅓ cup all-purpose flour
14 -
5 cups vegetable stock
15 -
200 grams uncooked noodles or pasta of choice
16 -
1 teaspoon dried thyme
17 -
½ teaspoon chili flakes (adjust to taste)
18 -
Salt to taste
19 -
½ teaspoon ground black pepper (adjust to taste)
# Instructions:
01 -
Melt butter in a large cooking pot. Add chopped garlic and onion, sautéing for 3-4 minutes until fragrant and translucent.
02 -
Add chopped celery and carrots. Sauté for 3-4 minutes or until they begin to soften slightly.
03 -
Add chopped bell pepper and French beans. Sauté for 2-3 minutes over medium heat.
04 -
Add all-purpose flour and cook for 1-2 minutes, stirring constantly to prevent scorching.
05 -
Once the raw flour smell dissipates, gradually add 1 cup of vegetable stock while whisking continuously to eliminate lumps. Then add remaining stock and milk. Mix and let the soup simmer for 2-3 minutes.
06 -
Add green peas, sweet corn kernels, broccoli, red chili flakes, thyme, salt, and pepper. Stir to combine and cook for approximately 2 minutes.
07 -
Add noodles directly to the soup and cook for 10-15 minutes or until the noodles reach desired tenderness.
08 -
Finally, stir in the cream until fully incorporated. Remove from heat and serve hot.
# Notes:
01 -
You can use any pasta or noodles in this recipe, adjusting cooking time accordingly.
02 -
Feel free to substitute with vegetables of your preference.
03 -
For a cheesier version, add shredded cheddar or another melting cheese of your choice.
04 -
Store leftovers in the refrigerator for up to 3 days. Note that noodles may absorb more liquid during storage.