Vegetable noodle soup

    (10)
    1 hour

    This potato, leek and carrot soup flavoured with fresh ginger and ground turmeric makes a comforting vegan soup or starter.


    1 person made this

    Ingredients
    Serves: 4 

    • 175g noodles
    • 3 tablespoons) extra-virgin olive oil
    • 1 (5cm) piece fresh ginger, minced
    • 2 cloves garlic, minced
    • 1 leek, sliced into 1cm pieces
    • 2 carrots, cut into cubes
    • 2 celery stalks, sliced into 1cm pieces
    • 2 potatoes, peeled and cubed
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon salt
    • 700ml water
    • 475ml vegetable stock

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large pot of lightly salted water to the boil. Add noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with tap water until cooled, 1 to 2 minutes.
    2. Heat oil in a deep frying pan over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
    3. Cover pan and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper and salt. Pour in water and bring soup to the boil.
    4. Bring vegetable stock to the boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavours combine, about 5 minutes.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (9)

    by
    4

    This was wonderful! We subbed zucchini "zoodles" for the egg noddles, just adding them raw at the last 2 minutes to warm up but stay crunchy. It is hearty. It is full of flavor. It is definitely a great soup not to pass up!  -  05 Feb 2016  (Review from Allrecipes US | Canada)

    by
    1

    See my reviews under another great recipe for "Potato Leek Soup II" by Julie. I took both recipes and combined them to make one fantabulous soup! I loved both versions, and could not decide which one to make, so I made them both -- together!  -  08 Dec 2016  (Review from Allrecipes US | Canada)

    by
    1

    Made it for the first time last week and it came out awesome! I added some more ingredients for more flavor:  -  12 Nov 2016  (Review from Allrecipes US | Canada)

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