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 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
pinch salt
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]
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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