Vegetable Noodle Soup Gluten Dairy and Egg Free
Warm up with a comforting bowl of Vegetable Noodle Soup that’s gluten-free, dairy-free, and egg-free—perfect for those with dietary restrictions or anyone craving a nourishing meal. Packed with wholesome vegetables like zucchini, carrots, celery, and leafy greens, this recipe combines fresh produce with tender gluten-free noodles in a flavorful vegetable broth infused with garlic, thyme, and bay leaves. The addition of canned diced tomatoes creates a rich, hearty base, while a garnish of fresh parsley delivers a bright, aromatic finish. Ready in just 45 minutes, this easy-to-make soup is ideal for lunch, dinner, or meal prep. Healthy, satisfying, and brimming with nutrients, it's a delicious way to enjoy a plant-based twist on classic comfort food!
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Recipe Information
Ingredients
- 200 grams Gluten-free noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 medium Zucchini, diced
- 6 cups Vegetable broth
- 1 400-gram can Canned diced tomatoes
- 2 leaves Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Spinach or kale, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add minced garlic and diced onion to the pot. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Add carrots and celery to the pot, cooking for another 5 minutes until slightly softened.
Stir in diced zucchini and cook for 2 more minutes.
Pour in the vegetable broth and diced tomatoes, stirring to combine.
Add bay leaves, thyme, salt, and black pepper to the pot. Bring the soup to a simmer over medium-high heat.
Reduce the heat to low and add the gluten-free noodles. Cook for 8-10 minutes or until the noodles are tender, according to the package instructions.
Stir in the chopped spinach or kale and simmer for 2 more minutes until the greens are wilted.
Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6510 mg | 283% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 49.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5424 mg | 115% | |
*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.
