Vegetable and noodle soup

This is a tasty, easy, healthy. low cost recipe which can be increased to feed a large group.

Vegetable and noodle soup


Serves 4

1 Tbsp canola oil
1 stick celery, sliced
1 carrot, peeled and diced
½ leek, sliced lengthwise and thinly sliced
1 kūmara, 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 tsp lemon juice
pinch salt
freshly ground black pepper, to taste


Heat oil in a heavy-based saucepan over medium heat.
Add celery, carrot, leek, kūmara, 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]
Energy 514kj
Protein 3.8g
Total fat 6.3g
- saturated fat 0.9g
Carbohydrates 11.6g
- sugars 5.7g
Fibre 2.9g
Sodium 579mg

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