Wednesday, November 2, 2016

Recipe!! Vegetable Noodle Soup


Hey guys! Today I am going to share with you my recipe for Vegetable Noodle Soup. With this beautiful weather comes the winter colds and all of that general ickiness. There is something extremely comforting about a big bowl of soup. This recipe will bring you all of the comforts of a big bowl of soup with none of the meat. I like to make mine in advance and split them up into mason jars. They can stay good for about a week or so. 

If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!

~Stella~



Vegetable Noodle Soup
Makes 4 servings
- 1 onion diced
- 2 cloves of garlic minced
- 1/2 teaspoon olive oil
- 2 cups shredded carrots
- 1 1/2 cups sliced mushrooms
- 6 Cups Vegetable stock
- 1 spring of fresh parsley
- 1 bay leaf
- 1/4 box of spaghetti pasta broken up into thirds

1, Sautee diced onion and garlic in pot with olive oil
2. Add carrots and mushrooms to onions and garlic mixture
3. Let everything cook for a few minutes, stirring frequently
4. Add vegetable stock, parsley and basil
5. Bring to a boil
6. Add pasta
7. Bring heat down to a simmer
8. Put lid on pot and let simmer for 10-15 minutes, stir every so often
9. Take out parsley spring and bay leaf. Then let cool
10. Serve!
ENJOY!

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