Recipe video above. A cream cream-less soup with lots and lots of fresh veggies, plus noodles! Use 7 - 8 cups of diced vegetables of choice, including onion. If making ahead or you know you'll have leftovers, cook the pasta separately and place in the bowl, then ladle over soup (because noodles left in soup becomes bloated and overly soft). Make it Gluten Free by using GF pasta and cornflour sub to thicken soup (Note 2).
Course: Mains, Soup
Keyword: Vegetable Soup
Servings: 4- 5 people
50g (3 tbsp)butter, unsalted
2garlic cloves, minced
1/2onion, finely chopped
1/3 cup (70g)flour(Note 2 cornflour/cornstarch GF)
3 cups (750 ml)milk, any (I use low fat)
2 cups (500 ml)vegetable or chicken broth, low sodium
1 cup (250 ml)water
3tspVegeta or other stock powder(Note 1)
200g / 7oz linguine or other pasta, broken into 4 pieces
Salt and pepper to taste
Vegetables (sub 8 cups any diced veg):
2celery ribs, diced
1red capsicum/bell pepper, diced
1cupcorn kernels, frozen or canned drained
Fresh thyme leaves
Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Then add carrot and celery. Cook for a further 2 minutes, then add capsicum and cook for another 1 minute.
Add flour and mix, cook for 1 minute.
Add about half the broth and mix. Once flour is incorporated into the broth, add remaining broth, milk, water, dried thyme, Vegeta and pepper. Mix, then add corn and peas.
Bring to simmer then lower heat slightly.
Break pasta into 4 pieces and add into pot. Cook for 10 minutes or until pasta is just cooked. Adjust salt and pepper to taste.
Ladle into bowls and serve, garnished with a tiny sprinkle of fresh thyme leaves if desired.
1. Vegeta is a brand of vegetable stock powder (see in post). It's my favourite stock powder to use in soup broths where you don't have a flavour boost from cooking a protein or something else. You can use another stock powder - use chicken or vegetable (but Vegeta gives the best flavour!).It's sold in the herb & spice aisle of supermarkets here in Australia.Read in post about Vegeta and MSG misconceptions!2. Cornflour/cornstarch alternative - skip the flour, mix 3 tbsp cornflour with 3 tbsp of the milk in the recipe (cold). When pasta is almost finished cooking, pour mixture in slowly while stirring constantly - will only take couple of minutes to thicken soup.3. Any vegetables - Use 7 to 8 cups of any chopped vegetables you want (free or frozen), including onion (don't skip onion!)3. Nutrition per serving, assuming low fat milk is used. This is a big generous bowl!