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Spring vegetable soup with noodles

This spring vegetable soup with noodles is a hearty & healthy immune booster, perfect on cool spring days. You can serve it with rice noodles if gluten is a problem for you. For a vegan version use vegetable stock and egg-less noodle or pasta. It’s really yummy and ready under half an hour.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Onion
  • 2 cloves of garlic
  • 1 medium carrot
  • 1 celery stick
  • 1 medium sweet potato
  • 1 tsp Chilli flakes optional
  • 750 ml chicken or vegetable stock
  • 1 cup of shredded cabbage or spring greens
  • 1 cup sweet peas
  • Juice of ½ lime or lemon
  • 2 Tbsp chopped parsley/coriander leaves
  • 3 portions of thin egg or vegan noodles/ pasta

Method
 

  1. Thinly slice the onion, celery and one garlic. Peel the sweet potato and carrot, then chop them into 2cm pieces.
  2. Heat 1 tbsp of vegetable oil and gently sauté the onion, celery and garlic for 5 minutes. Add the sweet potato and carrot pieces (and chilli flakes, if used) and cook for another 5 minutes.
  3. Pour in the stock and bring to the boil. Simmer for 5 minutes, then add the spring greens. After 5 minutes add the peas and cook for another 5 minutes.
  4. Meanwhile cook the noodles in another pan following the packet's instructions (it should take 5 minutes or so), then drain and keep warm.
  5. Chop the parsley/coriander leaves and mince the other garlic clove. Mix these together with the lime/lemon juice.
  6. When all the vegetables are tender, turn off the heat and add the garlic/herb mixture and the noodles.
  7. Serve immediately.