Noodle soup

Name: Noodle soup - Paulina D.
Ingredients: pasta; a green onion; a carrot; 2 cubes of Knorr vegetable stock; peppercorns; salt; 2 liters of water; oil; fresh parsley

Soups - Noodle soup by Paulina D. - Recipia

Pasta Soup (with green onion and carrot) is one of the options I make when I need something quick, especially for lunch. I usually start with what I have in the fridge and a few basic pantry ingredients, and the result is always a clear, simple soup suitable for a light meal. The pasta absorbs the flavors of the vegetables and the broth, creating something I can never get enough of. Quick Info Total time: about 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: quick homemade soup, everyday Ingredients pasta (the type is not specified, but almost any small pasta works, about 80-100 g) one green onion (thick or thin, depending on the season) one medium carrot 2 Knorr vegetable cubes whole peppercorns (a few, to taste) salt (to taste) 2 liters of water oil (a few tablespoons for sautéing) fresh parsley (for garnish) Instructions 1. Start with the vegetables. Wash the green onion and carrot. Slice the green onion into thin rings, and either grate the carrot or slice it thinly, depending on how quickly you want it to cook. 2. Heat a pot with a little oil (2-3 tablespoons). Once hot, add the green onion and carrot. Stir gently over low heat until the onion softens a bit. It shouldn’t brown, just become shiny and release some flavor. 3. Add the Knorr cubes over the vegetables. Let them dissolve while stirring for about a minute. 4. Gradually pour the water into the pot while stirring to prevent lumps or cubes from sticking to the bottom. Fill it up to 2 liters. 5. Add a few peppercorns and, if needed, salt. Check the taste after the cubes have dissolved completely, as they already contain salt. 6. Let the soup simmer until the carrot is soft. This typically takes about 10-15 minutes, depending on how thinly you sliced the carrot. 7. Once the carrot is ready, add the pasta. I prefer to use small pasta – such as vermicelli, small shells, or stars – but any other type works if I don’t have those on hand. 8. Cover the pot and let the pasta cook on low heat. For most types, it takes about 7 minutes, but I check the package if I have it. Sometimes, if I use fresh or homemade pasta, the cooking time can be shorter. 9. Once the pasta is cooked and the soup has the desired consistency, turn off the heat. Sprinkle chopped fresh parsley over the soup. 10. Let the soup cool for a few minutes, then serve. Why I make this recipe often This soup is quick, doesn’t require many ingredients, and doesn’t need constant attention. I love it because it’s light and can be easily adapted with what I have on hand. The pasta makes it filling, and the parsley adds freshness. It’s the kind of soup you can make anytime, especially when you don’t have time to cook something more complicated. Tips and Variations Tips 1. For extra flavor, I use the white part of the green onion at the beginning, adding the green part at the end. 2. If the water reduces too much, I can add a little more and bring it back to a boil before adding the pasta. 3. I don’t add the pasta too early; otherwise, it will become too soft if not served immediately. Substitutions 1. If I don’t have green onion, I use yellow or red onion, finely chopped. 2. The vegetable cubes can be replaced with clear vegetable broth, but salt should be adjusted accordingly. 3. The pasta can be any small type – noodles, stars, shells, or even broken vermicelli. Variations 1. For a heartier version, I sometimes add a small diced potato, cooked along with the carrot. 2. At the end, I can sprinkle some lovage if I have it on hand. 3. For a different taste, I sometimes add a few sprigs of dill instead of parsley. Serving Ideas 1. Serve the soup hot, with fresh bread. 2. It’s good on its own, but a teaspoon of sour cream can be added for those who prefer it. 3. If the soup sits for too long, the pasta will absorb the liquid, so it’s best to serve it immediately or add some water and adjust the seasonings as needed. Frequently Asked Questions 1. Can I use other types of pasta? Yes, any small pasta works well in this soup. Vermicelli, small shells, stars, or even broken noodles. 2. Can I make the soup without Knorr cubes? Yes, but you’ll need to add salt and other seasonings to taste. For more flavor, you can use clear vegetable broth if you have it on hand. 3. What can I do if the pasta has absorbed too much broth? You can add a little hot water and adjust the taste with salt and pepper, especially if the soup has sat for a while before being served. 4. Is it necessary to sauté the vegetables, or can I put them directly in to boil? Sautéing gives them a rounder flavor, but if you’re in a hurry, you can put them directly in to boil; however, the soup will have a slightly simpler taste. 5. What do I do if the soup is too salty? If you’ve added too many cubes or salt, add hot water, stir, and taste again until it reaches the desired level. Nutritional Values Estimation for one serving (1/4 of the recipe, calculated for plain pasta and without sour cream): calories: approximately 120-150 kcal protein: 3-4 g carbohydrates: 22-25 g fat: 3-4 g This is just an estimate, as actual values depend on the type of pasta, how much oil is used, and whether sour cream or other ingredients are added. Storage and Reheating Pasta soup can be stored in the fridge, covered, for a maximum of 2 days. The pasta will absorb liquid, and the soup will become thicker; when reheating, a little hot water can be added, and the taste adjusted again with salt and pepper. The soup doesn’t freeze well due to the pasta, so it’s better consumed fresh or on the same day.

Noodle soup

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