This Vegetarian Noodle Soup with Roasted Carrots is a wonderful, comforting and hearty soup that is packed with flavour and chocked full of egg noodles. The perfect vegetarian version of the classic chicken noodle soup.
But before I talk about this fabulous vegetarian noodle soup I have a goat story for you!!!
We had to catch the goat yesterday as we needed to get his collar back on. Have you ever tried to catch a goat???? It is hard work and you will probably swear at the animal, swear it the trees, the grass and everything else around you!!! He doesn’t like the collar as he think it means he will be attached the a 20m chain – which is something happened to him before we got him as he used escape his pen and destroy his previous owners veggie patch!! No vegetarian noodle soup for them whilst the goat was around!
So Billy really does hate the collar, but when you want to move him to a different paddock it is much easier of you can clip a dog lead to his collar and walk him where you want him – with plenty of mulberry tree leaves to sweeten the walk!
You should have seen Stew and I!!!! We really are #Fiascofarmers! Our friendly goat who will come in the house when we forget to close the door and comes to say hello every time you leave the house, was avoiding us!! Running away from us and generally being a bit of a pain about the collar!!!!
In the end Stew had to use a looped rope and we held mulberry leaves through the loop until he walked into the rope loop and we could slip the knot a little tighter. Then the plan was to put the collar on him and remove the rope. The sheep ruined the plan as he came up to the goat during the process and spooked him, Billy pulled for all he was worth and the rope tightened further. Knowing that it was already far tighter than we had wanted we just let go of the rope so it didn’t tighten anymore and hurt him. All hope was gone, he was definitely not our friend and he wasn’t coming near us again.
Mr 9 was the only one who could approach him!! The rope was removed but he still doesn’t have his collar on. Seriously goats are stubborn!!!!! So Billy is back to roaming freely, collarless and we are giving him extra mulberry leaves to make up for his ordeal!!! And the carrot peelings from the vegetarian noodle soup I am sharing today 😉
What a disaster!!!! Still it made the first drink on Good Friday well deserved and well needed 😉
But it didn’t make Saturday morning quite so joyous 😉 Which is where comfort food comes in!!!
Chicken Noodle soup is one of my favourite comfort foods, I love everything about it! And I am convinced that when you are feeling under the weather (be that a cold or self induced due to an evening of excess) chicken broth, pasta and some sweet soft veggies can solve your problems.
But I wanted to make a vegetarian version. I still wanted the flavour packed broth, some sweet veggies and the soft noodles. And so this roasted carrot based noodle soup was born.
This Vegetarian Noodle Soup with Roasted Carrots is part of my Soup Group. A fab bunch of bloggers who share soups once a month. This month is hosted by Wendy over at A Day in the Life on the Farm and each soup features root veg. Check out all of the fabulous contributions at the end of this post.
I like to use a homemade vegetable broth for this, but any good store bought stock is a great place to start. You boil the carrots first and this adds a great sweetness and depth to the stock, then the noodles add body and the onions add a comfort and familiarity. Seriously this vegetarian noodle soup is so good!!!
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- 1 cup thick sliced carrots
- 1 tbsp extra virgin olive oil
- 2 tablespoons butter
- 1 tsp olive oil
- ½ cup sliced celery
- 1 onion roughly diced
- 1 garlic clove
- 7 cups vegetable stock
- ½ tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- 12 oz /350g egg noodles
- 1/4 tsp dijon mustard
- 2 tbsp chopped parsley
Pre-heat the oven to 220ºC/430ºF
Pour 2 cups (500ml) of boiling water into a large stockpot or cast iron dutch oven.
Add the carrots and boil them for 7 minutes until they have softened slightly.
Drain the carrots reserving the cooking liquid.
Place the carrots on a lined baking sheet, drizzle with the evoo and roast in the oven for 20 minutes until they start to change colour.
Put the pan back onto the heat, add the butter and olive oil and then sauté the celery and onion for about 5-7 minutes, or until vegetables begin to soften.
Add the garlic and sauté for another minute.
Add the vegetable broth and 1 cup of the reserved carrot cooking water broth.
Stir in the dried herbs then simmer for 5 minutes.
Add the egg noodles and simmer the soup for 10 minutes, or until noodles are soft and cooked through.
Stir in the mustard and chopped parsley.
Serve sprinkled with the roasted carrots.
This Vegetarian Noodle Soup with Roasted Carrots is part of my Soup Group. A fab bunch of bloggers who share soups once a month. This month is hosted by Wendy over at A Day in the Life on the Farm and each soup features root veg. Check out these fabulous contributions!