Recipe courtesy of Curtis Aikens

Earthy Vegetable Noodle Soup

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
Save Recipe

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

  1. 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:

  1. 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. 

Broccoli Soup

Broccoli and Cauliflower Salad

Roasted Cauliflower and Broccoli

Broccoli Cheese Soup

Broccoli Cauliflower Casserole

Beef With Broccoli

Broccoli Salad