My daughter is in awe of this simple noodle soup loaded with veggies! For me, it is a perfect way to use up all the leftover veggies lying in the refrigerator and curate a easy meal. This Creamy Vegetable Noodle Soup, made in one pot, blends flavors from fresh vegetables like carrots, red bell peppers, broccoli, green beans, onion, and garlic and is so easy to gather. Can you believe all this deliciousness in just under 25 minutes? Chop, saute, spice it up, add noodles (I have used Maggi noodles) and simmer. My twist to the classic recipe is the use of Green chili, Coconut milk, and Jowar flour (Sorghum flour) to make this soup Indian Noodle soup or Maggi Masala Soup- creamy and vegan and if you use gf noodles, it will be completely gf too! It can be made ahead of time for busy weeknights when you want something filling and don’t wish to make an elaborate meal! If you want it more spicy, try adding Maggi Masala that comes with the Atta Maggi pack. It tastes heavenly with it. Experiment with the veggies, and spices, use frozen or fresh veggies, and enjoy this humble noodle soup made with no cream (yet it is creamy and not heavy) as is or mashed potatoes salad, and pan-roasted sweet potato as a side. Find More Vegetable Soups from my blog: Mushroom and Spinach Soup, Veg Thai Soup, Lemon Coriander Soup, Mushroom Soup Without Cream, Red lentil Sweet Potato Soup, Vegan Creamy Tomato Soup.
Ingredients
See the recipe card for exact measurements of the ingredients.
Vegetables- I have used fresh vegetables of the season- carrots, broccoli, onion, green beans, garlic, red bell pepper. You may use corn, spring onions, zucchini, potatoes, etc as well. Olive oil- I love the flavor of olive oil. You may use any cooking oil of your preference. Noodles- I had a stock of Maggi noodles. Use pasta, noodles, or spaghetti. Jowar Flour- This gluten-free flour (sorghum flour) adds amazing texture to the soup. You may use APF as well. Coconut Milk- Adds naturally creamy flavor and yet the soup is not so heavy! Green Chilies (Optional)- I love a spicy kick to my soups. Adjust the heat. Spices-Salt and black pepper. I have also added Maggi Masala which comes with Veg Atta Noodles Pack. It is optional but definitely tastes like an Indian noodle soup with it! Cilantro leaves for garnishing.
How To Make Creamy Vegetable Soup With Noodles
Step 1. Prep Vegetables
Wash and chop vegetables- large or small chunks as you like in your soup.
Step 2. Saute Veggies
In a heavy-bottomed pan, heat olive oil. Add chopped onion, garlic, and green chili. Sauté until the onions turn soft and slightly golden. Add chopped bell pepper, carrot, and green beans. Cook for a few minutes until the vegetables begin to soften. I prefer to cover with lid.
Step 4. Add Broccoli
Add salt and black pepper and cook for 3-4 min on slow flame then add broccoli and cook for another 3-4 minutes on slow flame. Feel free to add Maggi Masala that comes with Atta Noodles at this step.
Step 5. Cream it Up
Add jowar flour and coconut milk and cook on slow flame. Add water and let it simmer for 5 minutes.
Step 6. Add noodles
Add Maggi noodles to the pot and let them cook in water. Stir occasionally.
Step 6. Serve
Turn off the heat and let the soup cool slightly before serving. Enjoy your creamy vegetable noodle soup.
Expert Tips
Add jowar flour gradually to avoid lumps and ensure smooth thickening of the soup. Cook vegetables partially before adding noodles, so they stay tender-crisp and don’t turn mushy. You may add any cream if not vegan! Store the leftovers in a dry container with a lid (after the soup cools off) in the refrigerator for about 4 days.
More Vegetable Soups:
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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