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
Ingredients
Potato, 2 large units
peeled
Carrot, 2 large units
peeled
Onion, 1 large unit
peeled
Zucchini, 1 medium unit
Celery, 2 whole stalks
Parsley, 2 whole medium stalks
Dill, 2 stems
chopped
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
Preparation
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.
Vegan Cooking Vegan and Gluten Free Vegan Soups Vegetables Vegan Vegetable Soup Vegan Mixed Vegetable Cooked Vegetables Easy Vegan Soups Noodle Soups Vegan Healthy Soups Simple Soups Vegan Diet Soups Vegan Winter Soup Rice Noodles Vegan Potato Recipes Carrot Onion Zucchini Celery Parsley Dill Black Pepper Vegan Turmeric Simple Vegan Food Show more
| 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.
Recipe by Michal Dinar
Easy soup for winter