Recipe courtesy of Curtis Aikens

Earthy Vegetable Noodle Soup

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
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Ingredients

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

ROASTED ROOT VEGETABLES

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

MARINADE:

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

Directions

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.

MARINADE:

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 preheated 500 degree F oven for 35 to 40 minutes or until cooked through. 

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