Noodle soup vegetarian recipe. Vegan homemade noodle soup

Ingredients:

• Water - 2.5 Liters
• Noodles - 1.5 Cups
• Potatoes - 6-7 Pieces
• Onion - 1 Piece
• Carrots - 1 Piece
• Salt - 1 Teaspoon
• Ground black pepper - 0.25 Teaspoons
• Dill - To taste
• Vegetable oil - 2-3 tbsp. spoons

How to Make Vegetarian Noodle Soup

Prepare soup items. Wash and peel vegetables. Season the soup with salt and bring to a boil.

Chop the onions and carrots not very coarsely.

Fry vegetables in vegetable oil until tender. Season with salt to taste.

Cut the potatoes into thin strips to cook faster.

Put potatoes in boiling water, boil them for about 10 minutes.

Add fried vegetables and noodles to the vegetable broth. Boil for another 10 minutes.

At the end of cooking, add herbs and your favorite spices. Hold it for another minute or two - and turn off the soup.

Rate Vegetarian Noodle Soup Recipe:

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I cook all my vegetable soups by adding such “thickening ingredients” as cereals, legumes, potatoes, pasta. One of these delicious first courses is a soup with homemade noodles, I suggest you cook it too.

I cook it in any season of the year, using both fresh and pre-frozen vegetables. The cooking process takes very little time, especially if you already have pre-cooked noodles at home.

Compound:

For homemade noodles:
(output - 115 g of dry noodles)

• 100 g flour
• 50 g hot water
• 1 tbsp. l. vegetable oil

For soup:

• 0.9-1.1 l of water
• 45-55 g homemade noodles
• 40-60 g carrots
• 50-80 g zucchini or vegetable marrow (fresh or frozen)
• 40-60 g stalked celery
• 40-70 g bell peppers (fresh or frozen)
• 90-110 g (1 pc) tomatoes (fresh or frozen)
• 1 tbsp. l. oil (any)
• 1 tsp salt (to taste)
• 0.5 tsp grated ginger root
• spices:
  - 1/4 - 1/3 tsp turmeric;
  - freshly ground mixture of 4 peppers (white, pink, green, black);
  - 1/2 - 2/3 tsp dry or 1 tbsp. l. fresh greens of oregano (oregano), sage, shambhala (to choose from).

Homemade noodle soup - recipe:

1. Prepare plain or colored noodles using this recipe -.
2. Put a pot of water on fire.
3. Cut all vegetables into small pieces.
   
   

   

   We cut vegetables

4. In a preheated frying pan with butter, sauté (not fry or stew) chopped carrot pieces with finely chopped or grated ginger root over low heat. Add turmeric. Stir occasionally so that the carrot pieces are completely covered in hot oil.

   

   Passing carrots

5. At the end of sautéing, add chopped celery and zucchini to the carrots, mix everything and put the contents of the pan in a saucepan with boiling water, not forgetting to add salt. Cook the vegetables until half cooked (it took me no more than 10 minutes).

   

   Putting all the vegetables in the soup

6. Then add the noodles.

   

   Add the noodles

7. If yours is not very thin (like mine), then cook the soup for a few minutes and only then add the remaining chopped vegetables (tomato and bell peppers).
   
   

   

   Putting peppers and tomatoes

8. By the end of cooking the soup (usually in 1-2 minutes) add dry spicy herbs and ground pepper.
   

   

   Add spices



Ready soup

Fresh herbs can be added just before serving to each plate.





Bon Appetit!




Olga Sh recipe author

Soup making is also an art. It's not enough to just chop vegetables, put them in a saucepan and boil them. The soup should not only be tasty, but also aesthetically pleasing. The meat soup is already appetizing. And if the soup is vegetarian? We offer a step-by-step photo recipe on how to cook delicious soup in a slow cooker without meat. Soup noodles in a slow cooker, you will get rich and beautiful in appearance.

And first, a few secrets of how to turn a simple soup into an appetizing first course, so that you always want additives.

Firstly, noodle soup should not be pale, so be sure to cook it with carrots or add a little bell pepper.

Secondly, you must not overcook the noodles, as this makes the broth cloudy. It is advisable to cook such a soup at a time, because the noodles, being in a hot broth, become very boiled and sour. If you still cook the soup twice, then you need to use noodles or hard noodles for this.

A multicooker for making noodle soup is perfect. Thanks to the sautéed vegetables, the soup acquires a beautiful color, and the gentle cooking mode does not allow the noodles to boil over.

How to Make Veggie Noodle Soup in the Polaris Multicooker

Ingredients:

• potatoes - 4 pcs.;
• onion - 1 pc.;
• egg noodles - about 50 g;
• carrots - 1 pc.;
• salt;
• sunflower oil - 50 g.

Cooking process:

Prepare your vegetables first. Finely chop the onion. Cut the potatoes into medium cubes. Chop the carrots into large strips.

Pour sunflower oil into the multicooker bowl, set the "Fry" program for 20 minutes. When the oil is hot, fold the onions. Saute until tender, about 5 minutes. Keep the lid open when roasting vegetables.

Then add the chopped carrots.

Add potatoes after 8 minutes. Stir. Heat everything together for 1-2 minutes.

Pour in about two liters of hot water.

As soon as the broth boils, switch the multicooker to the "Soup" mode, set the time to "1:00", lower the lid.

Salt the broth after about 30 minutes. Load the noodles 5 minutes before cooking.

When the signal sounds, turn off the multicooker. As you can see, despite the duration of cooking, the potatoes are not boiled. The broth acquired a golden hue, but at the same time remained transparent.

Pour vegetable noodle soup into a bowl, sprinkle with chopped herbs.

Vegan soup made from homemade noodles. Today we will learn how to cook a very rich, nutritious and delicious vegan / lean soup with homemade noodles, potatoes, carrots and tomatoes. The soup is made from available products and does not require much effort and time.

Homemade Noodle Vegan Soup Recipe

Compound:

Flour 1 grade 50 gr
Potatoes 100 gr
Carrots 70 gr
Green peas 50 gr (optional)
Tomato 20 ml (1 tablespoon)
Vegetable oil 20 ml (1 tablespoon)
Ground coriander seeds 2-3 gr (1/2 teaspoon)
Ground cumin 2-3 gr (1/2 teaspoon)
Salt 5 g (1 teaspoon) (for soup)
Salt 1 g (pinch) (for noodle dough)

Cooking time:

30 minutes

Step 1 Making the noodle dough

In a deep cup, combine flour, 1 g salt and about 20-30 ml (1-1.5 tablespoons) of water. Knead to a tight homogeneous dough. The dough should not stick to your hands. Cover with a cup for 5-7 minutes.

Step 2 Preparing vegetables for soup

Rinse and peel potatoes and carrots well. Cut into slices no more than 0.7-1 cm thick.

Step 3 Making the soup

Boil 300 ml of water. Add the carrots and cook for 7-10 minutes until the carrots are cooked through. Add potatoes and cook for another 5-7 minutes until tender.

Step 4 Cooking the noodles

Sprinkle flour on a flat surface. Roll out a layer of dough about 0.3 cm thick. Sprinkle flour on the dough again and roll up a roll. Cut the dough with a knife about 0.5 cm thick

Use your fingers to separate the sliced ​​noodles while shaking off excess flour

Step 5 Finish cooking

After 5-7 minutes, when the potatoes are done, add the chopped raw noodles, vegetable oil, green peas (optional), salt, ground cumin and coriander. Mix well. After boiling, cook for another 5 minutes. Homemade noodles will float, the remaining flour after boiling will add thickness and richness. Spices and tomato will give the soup a unique taste.

Our vegan homemade noodle soup is ready. Transfer to serving bowls and serve

Bon Appetit!

Seal