Noodle & vegetable soup

Noodle and vegetable soup is a comfort food classic. Delicious noodle and vegetable soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

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You will need

Preparation

1

Prepare the vegetables:  Cut the zuchinni, carrot, celery and onion into 1 cm dice. Mince the garlic and cut the parsley

2

Cook the vegetables: In the pot add the diced zucchini, carrot, celery, onion. Cook for 7 mins – stirring regularly. Add half the garlic, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Turn on the oven to 400F to heat the ciabatta.

3

Cook the soup: Add the vegetable base & spices and water (3 cups, 6 cups, 9 cups) and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

Gluten Friendly: Add the noodles and simmer, uncovered, for 5 minutes or until desired texture of noodles.

4

Make the garlic butter: In a small bowl add butter or margerine ( 1 1/2 tbsp, 3 tbsp, 1/4 cup + 1/2 tbsp), half the parsley and garlic. Cut the ciabatta in half, butter each side. Place both halves together and wrap each ciabatta in foil. Heat at 400F for 7 minutes.

5

Finish the soup: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Ingredients

2 portions

4 portions

6 portions

zucchini

1

2

3

carrots

100 gr

200 gr

300 gr

celery

75 gr

150 gr

225 gr

parsley

5 gr

10 gr

15 gr

onion

1

2

3

garlic

3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

9 grain ciabatta

2

4

6

vegetable base & spices

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty!  This recipe makes 4 cups.

Ingredients:

  • 1 lemon
  • 1 clove garlic
  • 1/2 inch fresh ginger
  • 2 tbsp honey 

Instructions:

  • Hear 4 cups water .
  • Juice the lemon.
  • Grate the ginger and garlic.
  • In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine. 

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

  • Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
  • Step 2: Add the vegetables to the oil. Combine. 
  • Step 3: Add the noodles.
  • Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
  • Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information