Earthy Vegetable Noodle Soup Recipe

Name: Earthy Vegetable Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 2 parsnips, peeled and diced; 1 rutabaga, peeled and diced; 1 turnip, peeled and diced; 1 zucchini, sliced; Bunch of broccoli, stems removed, cut into large florets; 3 large cauliflower florets, cut into quarters; 1 cup vegetable stock; 3 tablespoons (1 1/2 oz.) unsalted butter; 6 oz. cooked pasta of your choice; Grated Parmesan cheese to taste; (Recipe courtesy of TV Food Network); 1/2 butternut squash, skin on, cut into 1 inch wedges; 4 small carrots, scrubbed and dried; 4 small parsnips, scrubbed and dried; 1 turnip, cut in half and then into 3/4 inch slices; 2 red onions, quartered through the root; 1 large garlic clove, minced; 3 tablespoons olive oil; 1 tablespoon thyme and rosemary, chopped; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; Salt and freshly ground black pepper

Servings: persons

3/4 cup water
2 carrots, peeled and sliced
2 stalks celery, sliced
2 parsnips, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 zucchini, sliced
Bunch of broccoli, stems removed, cut into large florets
3 large cauliflower florets, cut into quarters
1 cup vegetable stock
3 tablespoons (1 1/2 oz.) unsalted butter
6 oz. cooked pasta of your choice
Grated Parmesan cheese to taste
(Recipe courtesy of TV Food Network)
1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

1
Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini.
2
Steam until tender, about 10 minutes.
3
Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter.
4
Bring to a boil and reduce to medium heat.
5
Cook about 15 to 20 minutes.
6
Add the pasta and the remaining 1 tablespoon of butter.
7
Heat thoroughly and serve with grated Parmesan cheese.
8
In a large bowl, combine all vegetables.
9
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
10
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
11
Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
12
Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3/4 cup water, 2 carrots, peeled and sliced, 2 stalks celery, sliced, 2 parsnips, peeled and diced, and more.

Yes, Earthy Vegetable Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Earthy Vegetable Noodle Soup

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