Vegetable and noodle soup
This is a tasty, easy, healthy. low cost recipe which can be increased to feed a large group.
1 Tbsp canola oil
1 stick celery, sliced
1 carrot, peeled and diced
½ leek, sliced lengthwise and thinly sliced
1 kumara, peeled and diced
1 clove garlic, peeled and finely chopped
1 onion, peeled and finely chopped
1 L chicken stock
½ cup egg noodles, broken into short pieces
1 Tbsp chopped herbs, e.g. parsley, basil or dill
1-2 tsps lemon juice
freshly ground black pepper, to taste
Heat oil in a heavy-based saucepan over medium heat.
Add celery, carrot, leek, kumara, garlic and onion and cook gently for 5 minutes or until onion is clear.
Add stock, bring to the boil, reduce heat and simmer for 15 minutes, or until vegetables are tender.
Add noodles and simmer for 5–10 minutes or until noodles are just cooked.
Stir in herbs, lemon juice, salt and pepper and serve.
Variation: Use water in place of chicken stock and add more chopped fresh herbs.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.9g|