Creamy Vegetable Soup with Noodles (No cream!)
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
Foto: RecipeTin EatsBahan-bahan
- 50 g (3 tbsp) butter (, unsalted)
- 2 g arlic cloves (, minced)
- 1/2 onion (, finely chopped)
- 1 tsp dried thyme
- 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
- 3 tsp Vegeta or other stock powder ((Note 1))
- 200 g / 7oz linguine or other pasta (, broken into 4 pieces)
- Salt and pepper to taste
- 2 carrots (, diced)
- 2 celery ribs (, diced)
- 1 red capsicum/bell pepper (, diced)
- 1 cup corn kernels (, frozen or canned drained)
- 1 cup frozen peas
- Fresh thyme leaves
Langkah-langkah
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.
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