|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 1g||7%|
|dietary fiber 2g||7%|
|total sugar 4g|
|Vitamin C 7 mg||33%|
|Calcium 36 mg||3%|
|Iron 1 mg||5%|
|Potassium 256 mg||5%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This simple soup starts with vegetables, herbs, spices, and raw soup noodles that are roasted until brown, then topped with water or broth to cook on the stovetop. I love the combination of aromatic broth and the power of pasta. Together they cook a soup that is comforting and hearty.
When my kids were little I used alphabet noodles and they ate, first looking for the letters of their name and then going on with other names until the bowls were empty. Even though they are teenagers now, every time I find alphabet noodles I make them and they get all nostalgic and still looking for the letters in their names.
Choose your pasta
Although you can make it with almost any pasta shape, I have a preference for soup noodles. Small and perfect for liquid cooking, they come in a variety of shapes. My favorite is acini di pepe – small, round pasta named after peppercorns. It reminds me of Moghrabieh and Israeli couscous as it has fantastic texture and a little more body than alphabet noodles.
Other pastas you can use include rice-shaped orzo; Seme di melone, which resemble melon or pumpkin seeds; Stellette shaped like stars; and of course alphabet noodles. You don't have to go out to buy soup noodles — you can use whatever you have at home right away or break it up into smaller pieces.
A versatile basis for experimentation
This is a flexible and forgiving recipe. So let the directions guide you on your way to the flavors and textures you love. Sometimes we change the veggies, add veggies, mix noodles, and season with different spice blends.
The only thing I always do and recommend you do is toast the pasta. It deepens the flavor and keeps the noodles from going soft too quickly.
How to serve this soup
Make this soup all year round or save it for fall and winter. Serve alone or combine with bread or croutons; and top with your favorite pesto – basil, tomato, or a lemon pesto; or finish with some fresh herbs. Enjoy.
“The Roasted Noodle Soup is simple and easy to make. It's also cheap, healthy and delicious. The addition of the optional chili flakes in addition to the Cajun seasoning increases the spiciness for those who love a spicy kick.” – Joan Velush
1/4 Cup Extra virgin olive oil
2 Middle carrotspeel and cut into small cubes
1 Middle Onionpeeled and finely chopped
1/2 teaspoon fine Saltmore to taste
1/2 teaspoon Floor turmeric
1/2 teaspoon ground black pepper
2 dried bay leaves
3 branches fresh thymeLeaves stripped and stalks retained
1 Cup small pastalike Acini di Pepe
1 clove Garlicchopped
1/2 teaspoon red chilli flakesor to taste, optional
8th cups water or low-sodium vegetable broth
1 few teaspoon cajun spiceor to taste
Gather the ingredients.
Place the olive oil in a medium-sized saucepan over medium-high heat. When the oil is simmering, add the carrots, onions, salt, turmeric, black pepper, and bay leaves.
Sauté until vegetables are coated in oil, onions are translucent and mixture is yellow, about 5 minutes.
Reduce the heat to low. Add the thyme leaves and stalks and the pasta. Cook, stirring frequently, until noodles are golden brown, 6 to 8 minutes (noodles may burst).
Add the garlic and chili flakes if using. Continue cooking, stirring frequently, until garlic is fragrant, about 30 seconds.
Add water or broth and Cajun seasoning. Adjust the mixture with salt if necessary.
Cover the pot and bring to a boil. Reduce heat to maintain simmer if necessary and continue cooking until carrots are tender and pasta is al dente and has doubled in size, 6 to 8 minutes (depending on your pasta).
Remove from the heat and let rest for 2 to 3 minutes. Remove the thyme stems and bay leaves, discard and serve. The longer the pasta rests, the more liquid it fills.
- While toasting the noodles, stir frequently to loosen them from the bottom so they toast evenly and don't burn.
- The longer the noodles rest, the softer they will become. If you like it al dente, eat it soon after you take it off the heat.
You can prepare the veggies ahead of time and toast the pasta up to two days before cooking.
- Feel free to use your favorite veggies and change up the proportions – celery, corn, and fennel are great options. You can also switch up the herbs, for example use rosemary instead of thyme.
- When sautéing, add a tablespoon of tomato paste to the veggies to give them a tomato-like flavor, or a sauce like pesto or chimichurri for an herbal twist.
- Season with your favorite spices or blends.
- Add less liquid for a thicker soup.
- Add cooked beans or peas towards the end for another layer of texture.
How to store it
Let cool and then store in the fridge for up to 3 days. The noodles will soften a little and absorb the broth. Add more broth or water as needed as you reheat.