Ever have one of those days where everything seems to take way longer than it should and nothing seems to go according to plan? Yeah, me too. I was planning to make this quick soup sometime later this week, but now my Saturday’s gone with car problems and I had to make a fast meal before getting some work done.
This super simple slurpy soup is very chopstick friendly!! It was actually inspired by a simple yet amazing vegetarian soup at a nearby Vietnamese eatery. If you want something short on time but long on flavor, give this soup a try! This recipe makes a big pot of soup (which I’ll eat all week), so feel free to cut the portions in 1/2.
Simple Vegetable Soup:
- Large soup pot with lid, knife, cutting board, stove
- 3-4 stalks celery, cut into bite-sized chunks
- 2 fat carrots, thinly sliced
- 2 med yellow onions, cut into 1/4″ half-moons
- The florets from 1 head of broccoli
- 1/4 lb green beans, trimmed and halved
- 4 huge cloves garlic, cut into large chunks
- 1 small head napa (or other white) cabbage, cut into large bite-sized pieces
- 10-12 fresh basil leaves, roughly chopped/torn
- Cilantro (dried for mild; fresh for kapow!) to taste
- 12 cups good vegetable stock
- 1/2 cup dry white wine
- 1/4 pkg pad thai rice noodles (or more if desired; other options include other pastas or white/jasmine rice)
- Kosher salt and ground black pepper to taste
- In a large pot, warm the vegetable stock over medium heat. Don’t bring it to a boil yet – just get it hot. As you prep your veggies, add them straight into the pot and let them slowly warm in the hot stock. Cover the pot in between adding each veggie so the heat stays trapped in. In order for them to reach al dente, I recommend prepping the veg in this order: celery, carrots, onion, garlic, green beans, broccoli, and lastly, the cabbage.
- Once all your veggies have been added to the pot, add the wine and bring the stock to a boil over medium high heat. Once the soup is boiling, taste test and adjust your seasonings. Add the rice noodles, basil, and cilantro.
- Boil the soup 4-5 mins or until your noodles are tender. Serve piping hot.