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Healthy Vegetable Noodle Soup
With so many vegetables, spices and herbs in them – they’re a beautiful way to aid in gut biodiversity.
It’s cold outside and you’re looking for a nourishing soup that hits the spot.
This is the one.
Loaded with garden vegetables, black eyed peas, noodles and fresh turmeric – this vegetable soup is a giver. As you’ll see, I eat loads of soups and stews. I really do believe they have nourished me the most over the years. With so many vegetables, spices and herbs in them – they’re a beautiful way to aid in gut biodiversity.
This dish gives so much LIFE. Feel free to get creative with local produce and make it your own.
Grateful for this bowl of gold that has been a part of my life for years.
Hearty Vegetable Noodle Soup
Loaded with garden vegetables, black eyed peas, noodles and fresh turmeric – this vegetable soup is a giver.
Ingredients
- 3 medium carrots, chopped small
- 2 golden yukon potatoes, cubed
- 2 celery stalks, chopped
- ½ white onion, chopped
- 1 poblano pepper, diced small
- 1 red chili pepper, diced small
- 2 cans black eyed peas
- 10 garlic cloves, chopped small
- ½ head cauliflower, broken into medium sized pieces – stalks removed
- 1.5-2 tbsp vegetable bouillon *
- ½ can tomato paste (3 oz)
- ⅔ cup dried pasta of choice *
- 1 tbsp cumin powder
- 1-2 lemon, juiced *
- 1 tsp salt
- 1 tbsp raw turmeric
- ½ tsp pepper
- 10 cups water
- 1 tbsp mustard
- 1.5 tbsp olive oil
- 1 tbsp dried herb mix *
Garnish with:
- Cilantro
- Peppercorns
- lemon
Instructions
- Heat a dutch oven (large deep pot) on low flame
- Add olive oil and warm
- Add onion and garlic – saute for 1 minute
- Add carrot, poblano pepper, celery, potato, cauliflower and red chili pepper
- Saute for 5 minutes
- Add salt, pepper, cumin, dried herbs, tomato paste and mustard – stir to combine – about 2 minutes
- Add beans, water, bouillon, lemon juice, mustard and cauliflower- stir to combine
- Increase heat to medium, then high (you want to gradually warm your dutch oven)
- Once soup is boiling, reduce to a simmer, cover with the lid and allow to cook
- At about 15 minutes add your pasta shells *
- Cover with a lid once again and allow to cook for another 10-15 minutes *
- Add in the chopped raw turmeric before serving, to maintain its properties
- Serve warm, garnish with cilantro, lemon/lime and peppercorns
Notes
I’ve been substituting vegetable bouillon for red miso lately, to make things gluten free – here’s a brand i love here
At the time of this recipe i used wheat Strozzapreti pasta (wasn’t gluten free) – now i’d substitute for a gluten free Strozzapreti , made from chickpeas.
My dried herb mix is a blend of oregano, parsley, cilantro, thyme, rosemary
Depending on the pasta you’re using – you’ll throw them in the soup at different times. The rule of thumb here is to add the pasta when your soup is 10-15 minutes from being cooked. To know when this is, I check my veggies to see if they can be pierced with a fork
