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Instant Veggie Noodle Soup

This quick soup is a great first course for any meal. It’s fresh taste and light consistency whets your appetite for the meal to come without weighting you down, and it’s jam-packed with nutrition. Varying the veggies make the possibilities just about endless.


Extra- virgin olive oil
1/2 yellow onion, thinly sliced into half moons
Sea salt
1 medium carrot, thinly sliced julienned pieces
1/2 cup shredded cabbage
1/2 cup frozen organic corn kernels
4–5 cups spring water
1 cup long noodles, like linguine or udon, broken in half
2 whole green onions, thinly sliced, for garnish

Place a small amount of oil and onion in a soup pot over medium heat. When the onions begins to sizzle, add a pinch of salt and sauté for 1 minute. Add carrot and, a pinch of salt and sauté for 1 minute. Add cabbage, and corn, and a pinch of salt and sauté until the cabbage just wilts. Add water, cover and bring to a boil. Reduce heat to low and cook for 7 minutes. Add noodles and cook until 80% done. Add salt to taste and simmer for 5 minutes more. Serve garnished with green onions.

Makes 4–5 servings


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