Creamy Vegetable Soup with Noodles (No cream!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegetable soup loaded with fresh vegetables and noodles, made without cream. This is a light, vegetable-forward main course. Best made ahead with pasta added separately to prevent sogginess.
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Nutrition & ingredients
Ingredients
serves 4- 50g (3 tbsp) butter (, unsalted)
- 2 garlic cloves (, minced)
- 1/2 onion (, finely chopped)
- 1 tsp dried thyme
- 1/3 cup (70g) flour ((Note 2 cornflour/cornstarch GF))
- 3 cups (750 ml) milk (, any (I use low fat))
- 2 cups (500 ml) vegetable or chicken broth (, low sodium)
- 1 cup (250 ml) water
- 3 tsp Vegeta or other stock powder ((Note 1))
- 200g / 7oz linguine or other pasta (, broken into 4 pieces)
- Salt and pepper to taste
- 2 carrots (, diced)
- 2 celery ribs (, diced)
- 1 red capsicum/bell pepper (, diced)
- 1 cup corn kernels (, frozen or canned drained)
- 1 cup frozen peas
- Fresh thyme leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 831mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 691mg
- Calcium
- 286mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.