Vegetarian Flu-Fighting Noodle Soup – a delicious recipe with red onion, garlic, ginger, salt, vegetable broth, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Rinse off all the vegetables under cold, running water.
2
Now prep the ingredients. Dice the onion, finely mince the garlic and ginger, chop the celery and carrot into 1/4-in chunks, and coarsely chop the parsley.
3
Gently warm up the olive oil in a large pot. Saute the onion, garlic, and ginger for 5 minutes over medium heat, or until the onion turns translucent. Add in the broth (or 6 cups of water, and 1/8 cup of vegetable bouillon), salt, bay leaf, and cumin; turn up the heat and bring to a slow boil.
4
Toss in the celery, carrots, and noodles. Reduce heat to a simmer, and cook for 8 minutes - or until vegetables are soft and pasta is al dente. Sprinkle in parsley, and serve in warm bowls. Enjoy!
289
kcal
Calories
1
g
Fat
60
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 large red onion, 4 small garlic cloves, 1 inch knob of ginger, 2 teaspoons salt, and more.
Yes, Vegetarian Flu-Fighting 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.
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