Earthy vegetable noodle soup recipe

Step by Step

Step 1

Put 1/4 cup of the water in a large pot and add the carrots, celery, parsnips, rutabaga, turnip and zucchini. Steam until tender, about 10 minutes. Add the broccoli, cauliflower, stock, remaining 1/2 cup of water, and 2 tablespoons of the butter. Bring to a boil and reduce to medium heat. Cook about 15 to 20 minutes. Add the pasta and the remaining 1 tablespoon of butter. Heat thoroughly and serve with grated Parmesan cheese.

Step 2

In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a preheated 500 degree F oven for 35 to 40 minutes or until cooked through.

Ingredient

Water

4 cup 4 cup
Brown sugar

2 tablespoons 2 tablespoons
Olive oil

3 tablespoons 3 tablespoons
Balsamic vinegar

2 tablespoons 2 tablespoons
Celery

2 stalks 2 stalks
Vegetable stock

1 cup 1 cup
(1 1/2 oz.) unsalted butter

3 tablespoons 3 tablespoons
Cauliflower florets

3 large 3 large
. cooked pasta of your choice

6 oz 6 oz
Carrots

4 small 4 small
Squash

2 butternut 2 butternut
Parsnips

4 small 4 small
Garlic clove

1 large 1 large
Onions

2 red 2 red
Thyme and rosemary

1 tablespoon 0.5 fl. ozs

Earthy vegetable noodle soup recipe

Step by Step

Step 1

Step 2

Ingredient

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