This soup recipe emerged from the typical scenario: what did I have in the pantry and fridge to make something with. I added flavors until it was bold enough. I added “stuff” until it was hearty enough. Yes, a bowl of this soup is definitely a meal, no question. And it has enough flavor to leave you satisfied. This hearty potato and vegetable soup full of winter vegetables is a fantastic plant-based alternative to chicken noodle soup!
The base flavor and vegetables found in this one is a typical winter style soup (when these sorts of vegetables are especially in season), the kind you might be used to if you’re sick and need something that is satisfying but not too bold. I am adding a couple of optional additions you can drop into the soup bowl if you choose right before serving that I think complement it fabulously as well. Particularly if you have some sinuses to clear.
Lemon and hot sauce: can’t go wrong with that!
Hearty Potato & Vegetable Noodle Soup
- 3 cups potatoes
- 2 cups parsnips
- 1 cup carrot
- 1 cup celery
- 1 onion medium
- 2 cups bok choy or kale de-stemmed and chopped (bok choy pictured)
- 1 cup rice noodles cooked, prepared separately
- 1 medium Jalapeno optional, seeded or deseeded
- Combine all broth ingredients except miso if you are adding it, whisking well, and add to a large stock pot and bring to a boil.
- Wash, chop, and add the potatoes, carrots, celery, and onion to the stock pot and reduce to medium heat (should be a gentle simmer).
- Simmer for about 25-30 minutes, or until the potatoes are nearly tender.
- Add the greens (kale or bok choy) and optional jalapeno.
- Cook the rice or udon noodles, or preferred alternative, according to package directions (should be about 5-10 minutes at a rapid boil) in a separate pot, and add to the soup when finished cooking.
- Add the miso if desired.
- Stir until well combined, add lemon and chili sauce if desired, and serve!
Ingredients, Alternatives and swaps
Potatoes: You can use any preferred potato, although new, gold or red potatoes will hold up the best in this soup.
Broth: If you have a sodium free vegetable broth on hand, I recommend using this in place of the water, or swapping half of the water with your vegetable broth.
Obviously the noodles for this are flexible. I tend to go with udon noodles if I want to make this a meal soup, because they are thick and hearty. You can certainly try ramen noodles, which you can often find in both wheat and rice varieties (if you are gluten free). This soup would work with standard wheat or chickpea noodles too. Whatever type you use, you probably want to cook the noodles on their own and add them to the soup in the final stretch (along with the greens) or you will likely end up with a broth that’s too starchy due to the potatoes and noodles in this recipe.
The greens are flexible too. I have made this soup with kale, and it was lovely. The time I photographed this I had bok choy on hand, so I used that. As long as the green can withstand the hot soup base, it should likely work in this recipe. As with the greens, the rest of the vegetables can be modified to what you have in the fridge. Add them to the soup depending on how long they should be cooked. For example, if you add bell peppers you want to add them near the end (like the greens) or they will overcook. Carrots and onions, corn, and so on can be added at the beginning. Have fun with this one!
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