Creamy Vegetable Noodles (Print Version)
# Ingredients:
→ Vegetables
01 -
½ medium onion (white or yellow), chopped small (makes about 1 cup)
02 -
1 cup sweet corn
03 -
1 cup peas (green)
04 -
2 carrots, medium-sized, diced
05 -
½ cup diced French beans
06 -
1 cup chopped broccoli heads
07 -
2 stalks of celery, diced
08 -
½ cup finely chopped red pepper
09 -
2 big garlic cloves, minced
→ Dairy
10 -
¼ cup cream for cooking
11 -
2 cups whole milk
12 -
2 tablespoons butter (unsalted)
→ Pantry Items
13 -
A third of a cup of regular flour
14 -
Salt to your liking
15 -
200 grams of dry noodles or pasta, your favorite kind
16 -
A teaspoon of dried thyme
17 -
5 cups vegetable broth
18 -
Half a teaspoon of ground black pepper (adjust to your liking)
19 -
Chili flakes—start with half a teaspoon and adjust for heat
# Instructions:
01 -
Throw butter into a big pot and let it melt. Add your onion and garlic, cooking them for 3-4 minutes until they smell good and look clear.
02 -
Toss in the celery and carrots. Let them cook for 3-4 minutes so they begin to soften a bit.
03 -
Put in the French beans and red bell pepper. Cook them on medium for a couple more minutes.
04 -
Stir in the all-purpose flour and cook it for 1-2 minutes, keeping it moving to stop it from burning.
05 -
When the flour is no longer raw-smelling, pour in a cup of veggie broth slowly while mixing non-stop to keep it smooth. Add the remaining broth and milk, then stir and let it bubble for 2-3 minutes.
06 -
Stir in the broccoli, peas, corn, chili flakes, thyme, salt, and pepper. Mix well and let it cook for about 2 minutes.
07 -
Throw the noodles straight into the pot. Let them cook for 10-15 minutes until they’re just how you like them.
08 -
Mix the cream into the soup. Turn off the heat and serve while it’s nice and warm.
# Notes:
01 -
You’re free to swap out vegetables for ones you prefer.
02 -
Got shredded cheddar or melty cheese? Toss it in to make it cheesier.
03 -
Any pasta or noodles work fine here; just adjust cooking time if needed.
04 -
Leftovers go in the fridge for up to 3 days, but remember, noodles might soak up extra liquid.