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Creamy Vegetable Soup with Noodles

15 mins Cook
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Copy of NomNom Recipes 1 10

It’s a self-made model of cup-a-soup!!! A creamy Vegetable Soup made without cream, with noodles and masses ‘n plenty of vegetables. Adapt this recipe to something veggies you have – fresh or frozen. This one is all approximately that creamy broth!

Vegetable Soup

Creamy Vegetable Soup

This is a self-made model of the Cream of Vegetable Soup cup-a-noodle packs that is a touch with any luck labeled with “plenty of noodles!!” due to the fact permits be sincere – a powder soup packet mix for a mug can handiest have such a lot of noodles in it.

And at the same time as we’re on the topic, there are no longer that many vegetables in it both. (and I still loved it growing up!)

hence the splendor of homemade!

Secret Ingredient: Vegeta

That is a preferred creamy soup recipe, thickened with a roux made with melted butter and flour. It’s made with both milk and vegetable or chook broth (or flavor), plus one very important secret ingredient: Vegeta.

Vegeta is a vegetable stock powder and that is what I exploit in the location of salt in this soup. greater flavor!! It’s widely available right here in Australia, discovered within the herbs & spices phase of supermarkets.


Vegeta incorporates MSG that’s a meal additive. In years long past, there has been the misconception that MSG is “awful for you”. MSG is one of the maximum appreciably researched meal additives and research shows that MSG does now not include something especially dangerous to you. but, some individuals are sensitive to it, much like with many meals like peanuts.

right here is some information on this subject matter from the Meals Authority of NSW, Australia, and right here are a few greater records on Vegeta, together with other recipes I exploit it in!

Fridge forage time!

I’ve made this cream of Vegetable Soup with the usage of ingredients that I (think I) undercover agent on the packets of the cup-a-noodle soups. An aggregate of sparkling (carrots, celery, onion, capsicum) and frozen (peas and corn), all greens that make my weekly save.

but – and everyday readers realize I say this plenty – feel loose to make this the usage of any veggies you need! Use 7 to eight cups of chopped greens of preference, together with onion.
I like to break the pasta into short portions to cause them to be simpler to eat with a spoon, due to the fact as a good deal as we all love the long pasta pulls, nobody likes hot soup slapping around on their chin.

to imitate the cup-a-noodles, I take advantage of linguine here, however, any pasta will do – quick or long.

Soup dunkers

I realize this has noodles in it, so one could take into account a side of bread as carb overkill. however, no one ever says no to heating crusty bread for dunking into creamy soup broths, proper?? here are a number of my favorites!

Best way to store noodle soup

if you leave cooked pasta in any liquid, it turns bloated and overly soft. My Asian roots make me a rice snob – I can’t stand overcooking smooth rice – and this snobbery extends to pasta.

So if making beforehand or you already know you’ll have masses of leftovers, cook the pasta one after the other and are into bowls then ladle over the soup. that is because pasta left in any liquid will become bloated and overly gentle.

this applies to all noodle and pasta soups!

Creamy Vegetable Soup with Noodles

Creamy Vegetable Soup with Noodles

It’s a self-made model of cup-a-soup!!! A creamy Vegetable Soup made without cream, with noodles and masses ‘n plenty of vegetables. Adapt this recipe to something veggies you have – fresh or frozen. This one is all approximately that creamy broth!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 50g (3 tbsp) butter , unsalted

  • 2 garlic cloves , minced

  • 1/2 onion , finely chopped

  • 1 tsp dried thyme

  • 1/3 cup (70g) flour (Note 2 cornflour/cornstarch GF)

  • 3 cups (750 ml) milk , any (I use low fat)

  • 2 cups (500 ml) vegetable or chicken broth , low sodium

  • 1 cup (250 ml) water

  • 3 tsp Vegeta or other stock powder (Note 1)

  • 200g / 7oz linguine or other pasta , broken into 4 pieces

  • Salt and pepper to taste


  • 2 carrots , diced

  • 2 celery ribs , diced

  • 1 red capsicum/bell pepper , diced

  • 1 cup corn kernels , frozen or canned drained

  • 1 cup frozen peas


  • Fresh thyme leaves


melt butter in a huge pot over medium excessive heat. Add garlic and onion, and cook dinner for two minutes. Then upload carrot and celery. cook for an addition 2 mins, then add capsicum and cook dinner for another 1 minute.
Add flour and mix, cook dinner for 1 minute.
add approximately 1/2 the broth and mix. once the flour is included in the broth, add the final broth, milk, water, dried thyme, Vegeta, and pepper. mix, then add corn and peas.
carry to simmer then lower warmth slightly.
destroy pasta into four portions and add into the pot. cook for 10 minutes or till pasta is simply cooked. modify salt and pepper to flavor.
Ladle into bowls and serve, garnished with a tiny sprinkle of clean thyme leaves if preferred.


Vegeta is a logo of vegetable stock powder (see in publishing). it is my favored inventory powder to apply in soup broths in which you do not have a flavor boost from cooking a protein or something else. you may use any other stock powder - use hen or vegetable (but Vegeta gives the exceptional flavor!). it is sold in the herb & spice aisle of supermarkets right here in Australia. examine in submission approximately Vegeta and MSG misconceptions! Cornflour/cornstarch opportunity - bypass the flour, mix 3 tbsp cornflour with three tbsp of the milk in the recipe (bloodless). while the pasta is nearly finished cooking, pour the mixture in slowly even stirring continuously - will only take a couple of minutes to thicken the soup. three. Any vegetables - Use 7 to eight cups of any chopped vegetables you need (loose or frozen), including onion (do not bypass onion!) nutrients according to serving, assuming low-fat milk is used. that is a large beneficial bowl!
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