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 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
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]|
|- saturated fat||0.9g|