Noodle soup with herbs, an easy to prepare vegetarian soup with lots of flavors. It's ready in just 20 minutes. Its an old-fashioned yet still very tasty soup.
When I was young, I used to go to my granny on Sunday every week. All of my family members packed in a tight senior apartment and occasionally my family from Geldrop (about 1-hour drive) came over and then granny made a pan of soup for all of us. noodle soup or vegetable soup (also with lots of noodles).
First, you ate the stock, and then you got moist meat and vermicelli in your bowl to which you added a dollop of mustard. The hot mustard combined with the meat was such a delicacy. I still can enjoy that feeling.
Vegetarian soup recipe
My granny made a version with meat. Which you make with a delicious beef broth some meat and supplemented by hand-rolled meatballs.
Today I opt for a vegetarian variety. Because it's summer and I want to get my soup ready in just 20 minutes, so it won't get that hot in the kitchen with the warm weather. And because sometimes I just think meat isn't necessary.
- You'd just want to make granny's version of the soup, put the broth with ½ pound (300 grams) of beef poulet (add the beef to cold water otherwise the poulet will be tough). Also, roll ½ pound (300 grams) minced beef in small balls and add those 15 minutes before serving (together with the vermicelli) to the soup.
- Noodles are most delicious when they are al dente, so add them 15 minutes before serving. Reheating this soup is not a great idea because the noodles get soggy, so make just enough for lunch.
- In my herb garden I grow chervil, parsley and chives I've added those as a seasoning, but you can substitute them with thyme and basil strips.
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Noodle soup with herbs
Ingredients
- 40 grams noodle
- 1250 ml vegetable broth unsalted
- 1 piece mace
- 1 bay leaf
- 40 grams butter
- 40 grams flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 20 grams fresh herbs such as parsley, thyme, chives
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the broth until it's just beyond cooking.
- Break the noodles into small pieces and sprinkle them in the stock.
- Put the bay leaf and a piece of mace in the soup and simmer for 15 minutes.
- Melt the butter in a second pan and, when it is melted, stir in the flour at once.
- Fry the roux for 2 minutes so the flour bakes (else you will taste it).
- Add the roux to the soup, while you continue stirring.
- Chop the fresh herbs finely. Sprinkle in the soup.
- Serve immediately.
Notes
- You'd just want to prepare granny's version of the soup, put the broth with ½ pound (300 grams) of beef poulet (add the beef to cold water otherwise the poulet will be tough). Also, roll ½ pound (300 grams) minced beef in small balls and add those 15 minutes before serving (together with the vermicelli) to the soup.
- Noodles are most delicious when they are al dente, so add them 15 minutes before serving. Reheating this soup is not a great idea because the noodles get soggy, so make just enough for lunch.
- In my herb garden I grow chervil, parsley and chives I've added those as a seasoning, but you can substitute them with thyme and basil strips.
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