Name: Creamy Vegetable Soup with Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium-sized carrots, chopped; 2 celery stalks, chopped; ½ medium-sized white or yellow onion, finely chopped (around 1 cup); 1 cup chopped broccoli florets; 1 cup green peas; 1 cup sweet corn kernels; ½ cup chopped French beans; ½ cup chopped red bell pepper or any bell pepper; 2 large garlic cloves, finely chopped; 1 teaspoon dried thyme; ½ teaspoon chili flakes, adjust to taste; Salt, to taste; ½ teaspoon ground black pepper, adjust to taste; 2 tablespoons unsalted butter; 2 cups milk; ¼ cup cooking cream; 5 cups vegetable stock; ⅓ cup all-purpose flour; 200 grams uncooked noodles or pasta of choice

Description

Creamy vegetable soup with noodles is a comforting vegetarian soup perfect for cold evenings. Loaded with colorful vegetables, noodles, milk, and cream, this hearty soup is easy to make and ready in just 35 minutes.

Ingredients

2 medium-sized carrots, chopped
2 celery stalks, chopped
½ medium-sized white or yellow onion, finely chopped (around 1 cup)
1 cup chopped broccoli florets
1 cup green peas
1 cup sweet corn kernels
½ cup chopped French beans
½ cup chopped red bell pepper or any bell pepper
2 large garlic cloves, finely chopped
1 teaspoon dried thyme
½ teaspoon chili flakes, adjust to taste
Salt, to taste
½ teaspoon ground black pepper, adjust to taste
2 tablespoons unsalted butter
2 cups milk
¼ cup cooking cream
5 cups vegetable stock
⅓ cup all-purpose flour
200 grams uncooked noodles or pasta of choice

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Instructions

Melt the butter in a large cooking pot.
Add the chopped garlic and onion. Sauté for 3-4 minutes.
Add the chopped celery and carrots. Sauté for 3-4 minutes or until they turn slightly softer.
Add the chopped bell pepper and French beans. Sauté for around 2-3 minutes over medium heat.
Add the all-purpose flour and cook for 1-2 minutes.
Once the raw smell of the flour goes away, add around 1 cup of vegetable stock and mix until everything is combined and no flour lumps remain.
Add the remaining vegetable stock and milk. Mix and let the soup simmer for 2-3 minutes.
Add the green peas, sweet corn kernels, broccoli, red chili flakes, thyme, salt, and black pepper. Mix everything and cook for around 2 minutes.
Add the noodles and cook for around 10-15 minutes, or until the noodles are cooked.
Finally, add the cooking cream. Mix well and switch off the stove.

Notes

You can use any pasta or noodles in this recipe.
Feel free to use vegetables of your choice.
Adjust the cooking time depending on the type of pasta or noodles you use.
To make the soup cheesy, add shredded cheddar or another melting cheese of your choice.
More recipe tips and tricks are available in the original recipe post.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stove Top
Cuisine: American