Instant Veggie Noodle Soup
This quick soup is a great first course for any meal and one of the easiest healthy cooking recipes. It’s fresh taste and light consistency whets your appetite for the meal to come without weighing you down, and it’s jam-packed with nutrition. Varying the veggies make the possibilities just about endless.
Makes 4–5 servings
Extra- virgin olive oil
1/2 yellow onion, thinly sliced into half moons
1 medium carrot, thinly sliced julienned pieces
1/2 cup shredded cabbage
1/2 cup frozen organic corn kernels
4–5 cups spring water
1 cup long noodles, like linguine or udon, broken in half
2 whole green onions, thinly sliced, for garnish
Place a small amount of oil and onion in a soup pot over medium heat. When the onions begins to sizzle, add a pinch of salt and sauté for 1 minute. Add carrot and, a pinch of salt and sauté for 1 minute. Add cabbage, and corn and a pinch of salt and sauté until the cabbage just wilts. Add water, cover and bring to a boil. Reduce heat to low and cook for 7 minutes. Add noodles and cook until 80% done. Add salt to taste and simmer for 5 minutes more. Serve garnished with green onions.