Mediterranean Diet Rice Noodle Soup
Dive into vibrant Mediterranean flavors with this wholesome and comforting Mediterranean Diet Rice Noodle Soup. Loaded with fresh vegetables like zucchini, bell peppers, and carrots, this light yet satisfying soup combines nutrient-packed spinach, cherry tomatoes, and protein-rich rice noodles in a fragrant vegetable broth seasoned with garlic, cumin, and black pepper. A drizzle of olive oil and a splash of lemon juice enhance the dish’s zesty character, while fresh parsley adds a finishing touch of brightness. Ready in just 40 minutes, this quick and healthy recipe is perfect for weeknight dinners or meal prep, aligning seamlessly with Mediterranean diet principles. Serve it warm for a nourishing, gluten-free meal that’s brimming with color, texture, and flavor!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit onion, finely chopped
- 1 unit carrot, sliced
- 1 unit zucchini, diced
- 1 unit bell pepper, diced
- 6 cups vegetable broth
- 250 grams cherry tomatoes, halved
- 2 cups spinach leaves
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
Instructions
Begin by soaking the rice noodles in warm water for about 15 minutes until they soften. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.
Add the sliced carrot, diced zucchini, and diced bell pepper to the pot. Sauté the vegetables for an additional 5 minutes until they begin to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.
Add the halved cherry tomatoes and spinach leaves to the pot. Stir occasionally and let the soup simmer for another 5 minutes.
Introduce the softened rice noodles to the soup. Stir well to combine and let the soup cook for an additional 2-3 minutes.
Season the soup with salt, black pepper, and cumin. Stir in the lemon juice for a hint of zest.
Garnish with freshly chopped parsley before serving the soup hot.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6340 mg | 276% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 44.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4634 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
