Vegetable Noodle Soup Gluten Dairy And Egg Free Recipes

VEGETABLE NOODLE SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
• Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

VEGETABLE NOODLE SOUP

Steps:

• Cook noodles according to package directions, drain and set aside.
• While noodles are cooking, heat oil in large saucepan over medium heat.
• Saute onion, stirring until pale golden, about 5 minutes.
• Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
• Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
• Stir in the beans and cooked noodles.
• Remove bay leaf.
• Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

VEGETABLE & NOODLE SOUP (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• Heat oil in a large saucepan.
• Add onion, garlic, pumpkin and bell pepper and cook for 5 minutes.
• Pour in water and add remaining ingredients except spinach, salt and pepper.
• Bring to the boil, then reduce heat and simmer covered for 20 minutes.
• Stir through baby spinach and season to taste with salt and pepper.
• Serve.

TURKEY NOODLE SOUP RECIPE (GLUTEN FREE, DAIRY FREE)

Steps:

• Cook egg noodles according to package instructions. Drain and set aside.
• In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
• Add the chopped cooked turkey, vegetable stock, bay leaves, herbs de Provence, salt, and pepper. Bring to a boil, then cover and reduce to a simmer. Simmer for 20 minutes until vegetables are tender.
• Remove bay leaves from soup pot, and stir in the fresh parsley.
• To serve, dish noodles in the bowl first, then pour hot soup over rice. Enjoy!
• Once soup has cooled, then add noodles directly into the cold soup to prevent overcooking.