Earthy Vegetable Noodle Soup

Total Time:
55 min
15 min
40 min
  • 3/4 cup water
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 2 parsnips, peeled and diced
  • 1 rutabaga, peeled and diced
  • 1 turnip, peeled and diced
  • 1 zucchini, sliced
  • Bunch of broccoli, stems removed, cut into large florets
  • 3 large cauliflower florets, cut into quarters
  • 1 cup vegetable stock
  • 3 tablespoons (1 1/2 oz.) unsalted butter
  • 6 oz. cooked pasta of your choice
  • Grated Parmesan cheese to taste
  • TIP:
  • (Recipe courtesy of TV Food Network)
  • 1/2 butternut squash, skin on, cut into 1 inch wedges
  • 4 small carrots, scrubbed and dried
  • 4 small parsnips, scrubbed and dried
  • 1 turnip, cut in half and then into 3/4 inch slices
  • 2 red onions, quartered through the root
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • 1 tablespoon thyme and rosemary, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper
  • Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.

  • In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.

  • Yield: 4 servings

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