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Vegan homemade noodle soup. Today we will learn how to cook a very rich, nutritious and delicious vegan / lean soup from homemade noodles, potatoes, carrots and tomatoes. The soup is prepared from available products, does not require much effort and time.
Recipe Vegan Homemade Noodle Soup
Compound:
Flour 1 grade 50 gr
Potatoes 100 gr
Carrot 70 gr
Green peas 50 gr (optional)
Tomato 20 ml (1 tablespoon)
Vegetable oil 20 ml (1 tablespoon)
Coriander seeds ground 2-3 gr (1/2 teaspoon)
Cumin ground 2-3 gr (1/2 teaspoon)
Salt 5 gr (1 teaspoon) (for soup)
Salt 1 g (pinch) (for noodle dough)
Cooking time:
30 minutes
Step 1 Preparing the noodle dough
In a deep bowl, mix flour, salt 1 g and water about 20-30 ml (1-1.5 tablespoons). Knead a tight homogeneous dough. The dough should not stick to your hands. Cover with a cup for 5-7 minutes.
Step 2 Preparing the Vegetables for the Soup
Wash and clean potatoes and carrots well. Cut into slices no more than 0.7-1 cm thick.
Step 3 Cooking the soup
Boil 300 ml of water. Add carrots and cook for 7-10 minutes until the carrots are fully cooked. Add potatoes and cook for another 5-7 minutes until tender.
Step 4 Cooking the noodles
Sprinkle a flat surface with flour. Roll out the dough to a thickness of about 0.3 cm. Sprinkle the dough with flour again and roll it up. Cut the dough with a knife about 0.5 cm thick
Use your fingers to separate the chopped noodles while shaking off excess flour.
Step 5 Finish cooking
After 5-7 minutes, when the potatoes are ready, add chopped raw noodles, vegetable oil, green peas (optional), salt, ground cumin and coriander. Mix well. After boiling, cook for another 5 minutes. Homemade noodles will float, the remaining flour after boiling will add density and richness. Spices and tomato will give the soup a unique taste.
Our vegan homemade noodle soup is ready. Transfer to serving bowl and ready to serve
Bon Appetit!
Seal
Prepared by: Vika Vasilenko
01.03.2016
Cooking time: 35 min
Light and tasty vegetable soup with homemade noodles. Recipes for making homemade noodles can be found on our website. But how to cook soup with her, now I will show and tell you in detail.
Preparation description:
For vegetarian soups, use water or vegetable broth. Boil potatoes in it, add fried vegetables, noodles and boil until tender. Season the soup with herbs. And for a more detailed recipe on how to cook vegetarian noodle soup, see below.Purpose: For lunch
Main Ingredient: Vegetables / Noodles
Dish: Soups
Diet: Vegetarian food
Ingredients:
- Water - 2.5 Liters
- Noodles - 1.5 Cups
- Potatoes - 6-7 Pieces
- Onion - 1 Piece
- Carrot - 1 piece
- Salt - 1 teaspoon
- Ground black pepper - 0.25 teaspoons
- Dill - to taste
- Vegetable oil - 2-3 Art. spoons
How to make Vegetarian Noodle Soup
Prepare ingredients for the soup. Wash and clean vegetables. Salt the soup water and bring to a boil.
Finely chop the onion and carrot.
Fry vegetables in vegetable oil until tender. Salt to taste.
Cut the potatoes into thin strips so that they cook faster.
Put the potatoes in boiling water, boil it for about 10 minutes.
Add the fried vegetables and noodles to the vegetable broth. Boil for another 10 minutes.
At the end of cooking, add greens and your favorite spices. Hold for another minute or two - and turn off the soup.
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I make all my vegetable soups with "thickening ingredients" such as cereals, beans, potatoes, pasta. One of such delicious first courses - soup with homemade noodles, I propose to cook for you.
I cook it in any season of the year, using both fresh and pre-frozen vegetables. The cooking process takes very little time, especially if you already have pre-cooked noodles at home.
Compound:
on the 2-3 servingsFor homemade noodles:
(yield - 115 g dry noodles)
- 100 g flour
- 50 g hot water
- 1 st. l. vegetable oil
For soup:
- 0.9-1.1 l of water
- 45-55 g homemade noodles
- 40-60 g carrots
- 50-80 g zucchini or squash (fresh or frozen)
- 40-60 g petiole celery
- 40-70 g sweet peppers (fresh or frozen)
- 90-110 g (1 pc) tomatoes (fresh or frozen)
- 1 st. l. oils (any)
- 1 tsp salt (to taste)
- 0.5 tsp grated ginger root
- spices:
- 1/4 - 1/3 tsp. turmeric;
- freshly ground mixture of 4 peppers (white, pink, green, black);
- 1/2 - 2/3 tsp dry or 1 tbsp. l. fresh herbs oregano (oregano), sage, shamballa (optional).
Soup with homemade noodles - recipe:
- Prepare plain or colored noodles according to this recipe -.
- Put a pot of water on the fire.
- Cut all vegetables into small pieces.
We cut vegetables
- In a preheated frying pan with oil, saute (rather than fry or stew) over low heat chopped carrot slices with finely chopped or grated ginger root. Add turmeric. Stir occasionally so that the carrot pieces are completely coated in hot oil.
We sauté carrots
- At the end of the sauteing, add chopped celery and zucchini to the carrots, mix everything and put the contents of the pan into a saucepan with boiled water, not forgetting to add salt. Boil until the vegetables are half cooked (I took no more than 10 minutes).
Transfer all the vegetables to the soup
- Then pour in the noodles.
Adding noodles
- If yours is not very thin (like mine), then cook the soup for a few minutes and only then add the remaining chopped vegetables (tomato and sweet pepper).
Put peppers and tomatoes
- By the end of cooking the soup (usually it takes 1-2 minutes), add dry spicy herbs and ground pepper.
Add spices
Ready soup
Fresh herbs can be added just before serving to each plate.
Bon Appetit!
Olga Sh
