Discover this comforting, nutrient-rich vegetable noodle soup that combines fresh vegetables, delicate vermicelli, and aromatic herbs. Topped with crispy homemade garlic Parmesan croutons, this soup offers a perfect balance of flavors and textures. A warming meal that’s both healthy and satisfying!
Ingredients
For the Soup
- 3 medium potatoes (450g/1 lb), peeled and cubed
- 1 medium onion, finely chopped
- 2 celery stalks, sliced
- 1 large carrot, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 head broccoli (300g/10.5 oz), cut into florets
- 30g (1 oz) vermicelli noodles
- 2 tablespoons (30ml) olive oil
- 2 liters (8.5 cups) water
- Fresh dill for garnish
Seasonings
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
For the Croutons
- 3 slices bread, cubed
- 2 tablespoons (30ml) olive oil
- ½ teaspoon dried garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare the Base
- Fill a large pot with water
- Add cubed potatoes
- Bring to boil, covered
- Sauté Vegetables
- Heat olive oil in a pan
- Sauté onion until translucent (3-4 minutes)
- Add celery and carrots, cook 3-5 minutes
- Add bell pepper, cook additional 3-5 minutes
- Add garlic and tomato
- Season with salt, pepper, oregano, and red pepper flakes
- Combine and Cook
- Add sautéed vegetables to boiling potatoes
- Add broccoli florets
- Add vermicelli
- Simmer for 5 minutes
- Garnish with fresh dill
- Make the Croutons
- Preheat oven to 180°C (350°F)
- Cube bread
- Toss with olive oil, garlic powder, red pepper, salt
- Sprinkle with Parmesan
- Bake for 10 minutes until golden
Nutritional Information
(Per serving – serves 6)
- Calories: 245
- Protein: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Fat: 10g
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Pro Tips and Tricks
- Cut vegetables uniformly for even cooking
- Don’t overcook the broccoli to maintain nutrients
- Make extra croutons for future use
- Use homemade vegetable stock for deeper flavor
- Add vegetables in order of cooking time needed
Variations and Substitutions
- Use any short pasta instead of vermicelli
- Add white beans for extra protein
- Substitute sweet potatoes for regular potatoes
- Use different seasonal vegetables
- Make gluten-free by using GF bread for croutons
Frequently Asked Questions
Q: Can I make this soup ahead?
A: Yes, but add noodles when reheating.
Q: How do I store leftovers?
A: Refrigerate up to 3 days in airtight container.
Q: Can I freeze this soup?
A: Yes, without noodles and croutons.
Q: Is this soup vegetarian?
A: Yes, just ensure Parmesan is vegetarian.
Storage and Make-Ahead Tips
- Store soup and croutons separately
- Refrigerate soup for up to 3 days
- Freeze soup for up to 3 months
- Store croutons in airtight container for 1 week
- Reheat soup gently on stovetop
This vegetable noodle soup is a perfect example of how simple ingredients can create an incredibly satisfying meal. The combination of fresh vegetables, tender noodles, and crunchy homemade croutons makes this soup a complete meal that’s both nutritious and delicious. Whether you’re looking for a light lunch or a comforting dinner, this versatile soup will become a favorite in your recipe collection.
