Steaming Vegetable Soup with Wide Rice Noodles

Vegan steaming vegetable soup that is easy to make and delicious in winter days with wide gluten free rice noodles

  • StartersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 7Serving/Unit


Potato, 2 large units
Carrot, 2 large units
Onion, 1 large unit
Zucchini, 1 medium unit
Celery, 2 whole stalks
Parsley, 2 whole medium stalks
Dill, 2 stems
Black pepper, 1/4 flat teaspoon
coarsely ground
Turmeric, 1/4 flat teaspoon
Sea salt, 1/4 flat teaspoon
Rice noodles, 400 g
cut with scissors to a third of their length
Water, as needed


1. Cut the potatoes into quarters and the carrots and zucchini into large pieces.
2. Boil 3 L of water in a pot, and put all the vegetables, celery and parsley in it.
3. Bring to a boil and cook for about 30 minutes with the lid closed.
4. Add the spices and dill, and continue to cook for another 30 minutes.
5. Remove the parsley and celery stalks from the soup.
6. Cook the rice noodles in a separate pot according to the manufacturer's instructions.
7. Pour the soup into a serving dish and add 1 handful of the cooked rice sticks. Eat hot!
8. Bon appetite (:

Total time: ±1 hour

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 340 cal 109 cal
Proteins 7 g 2 g
Carbohydrates 77 g 25 g
Fat 1 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Steaming Vegetable Soup with Wide Rice Noodles
Easy soup for winter