Vermicelli soup with vegetable broth. Light vegetable soup with miniature pasta. How to cook vegetable soup with noodles

Step-by-step photo recipe for light vegetable soup with small Anellini pasta from the magazine "site"

Such soups are always welcome. At lunchtime, this light vegetable soup will give you strength, satisfy your hunger, but will not overload your stomach. This recipe uses Italian Anellini pasta as one of the ingredients for the soup. They are intended for preparing stews and liquid dishes. If necessary, you can replace them with any other miniature durum wheat pasta or use thin noodles.

To prepare a light vegetable soup with pasta, we will need the following ingredients:

• potatoes - 200-250 g;
• bay leaf - 1-2 pcs.;
• carrots - 1 pc.;
• garlic - 1 clove;
• olive oil (can be replaced with sunflower oil) - 35 ml;
• greens (fresh dill) - 2-3 sprigs;
• salt - 1 teaspoon (heaped);
• Anellini pasta (can be replaced with any other miniature pasta) - 2/3 cup.

Step-by-step recipe with photos

1. This amount of ingredients is calculated for 2 liters of water. Place a saucepan with two liters of clean drinking water on the fire.

2. Peel the potatoes and wash them thoroughly. Cut it into small strips.

3. Send the potatoes to cook in a pan of boiling water. Following the potatoes, add 1-2 bay leaves to the water.

4. Next we deal with carrots. It should be peeled and washed, and then grated on a fine grater. Fry the carrots in a frying pan with olive oil for 5-7 minutes. Then add the fried carrots along with the remaining olive oil to the boiling soup.

5. Add 2/3 cup of small pasta to the pan and cook the soup until all ingredients are fully cooked. Salt the soup and season with chopped garlic and finely chopped herbs.

To prepare two hearty dishes, the housewife will have to spend, at best, about an hour at the stove.
Most women feel sorry for their precious time, but the family still needs to be fed a full meal.
Creative imagination plus culinary experience is the key to solving kitchen problems.
If you have chicken and at least a minimal set of vegetables in the refrigerator, it’s very easy to come up with some original gastronomic trick and cook the first and second in one pan.

List of required ingredients:

• Chicken, chicken meat in any form (breasts, drumsticks, etc.) – 400–500 g;
• Onion – 1 pc. (approximately 80 g);
• Fresh or frozen cauliflower – 200 g;
• Sweet pepper – 100–150 g;
• Egg noodles, preferably premium quality – 100 g;
• A set of spicy and slightly hot spices (in this case, a mixture of dry adjika, turmeric and basil is taken)
  – 5–6 g;
• Salt - from 1/4 to 1/2 teaspoon (when seasonings are used, the amount of salt directly depends on their taste);
• Water – 2.5 liters for broth, 300 ml for boiling cabbage.

Cooking method:

Using a blender or meat grinder, grind the onion and pepper, peeled from grains. Immerse large pieces of chicken, freed from skin, in cold water, add raw vegetable puree, add salt and put on fire. In another container, boil the cabbage inflorescences with seasonings, and then crush it, after draining a third of the liquid. Transfer this mass to the pan where the chicken is cooked.

Pour vermicelli into the prepared stew, immediately remove from the burner and cover with a lid. After 3 minutes, stir and close again. This technique will allow the vermicelli to soften moderately, but it will not lose its shape or become mushy.

Place a piece of chicken on each plate and pour a thick broth over it. It turns out aromatic and nutritious - an excellent first course, reminiscent of cream soup. Tender meat, which has absorbed the smell of sweet peppers, onions and spices during cooking, is a delicious second choice. Minimum cooking speed, price of ingredients
accessible. Here it is, a cook's dream!

The soup made from the products offered today will appeal to everyone who follows a blood type diet. Those who have... And even more so, this first dish will definitely please the whole family.

After all, it is very important when more than one person in the family who is shown this eats right. It is also pleasant to note the fact that Made from healthy ingredients, this soup will also be delicious . Looking at this palette of colors, few people can resist tasting at least a spoonful. And once they try it, they will definitely ask for more.

Housewives will like the soup because it can be prepared in literally 15-20 minutes. There will be no problems with food - instead of pasta, you can put noodles or cereal, and the composition of vegetables can be changed and changed ad infinitum . As, in fact, the amount of ingredients. The main thing is that each time it will be a different accent and a different taste.

Cooking method

Step 1

Of course, you can prepare soup with rich broth (fish or meat). But this is not useful for everyone. It will be much healthier if cooked in vegetable broth.

Therefore, water is first put on the fire, then the potatoes are peeled, washed and cut into a convenient format, say, into strips.

Step 2

You can put various dried herbs or stems, bay leaves into boiling water, then the broth will be much more aromatic and tastier. After the potatoes, you need to put them in the pan.

The more it is prepared, the healthier and tastier the broth for the soup will be. Chop finely, the way you like.

Step 3

As soon as the onions are in the pan with the potatoes, you can reduce the heat a little and cover the pan with a lid.

Take green beans and cut their long strands into short, potato-length pieces. And she, too, should go into the pan.

Step 4

The soup will be more satisfying if you add something protein to it, in addition to vegetables. Any cereal and pasta (only made from durum flour!) of good quality will be good here.

They need to be placed after the green beans. After bringing the broth to a boil, add the pasta and reduce the heat.

Step 5

Now you need to trim the stalks of the Brussels sprouts, and then put them in the pan. It cooks for several minutes. Then it’s time for the bell pepper.

To make the soup look even more appetizing, you can choose peppers of all colors. The peeled pepper is cut into strips and placed under the lid.

Step 6

We also have canned beans, which should be placed in a saucepan after the pepper - they don’t take long to cook because it’s a canned product. We also have tomatoes, which we will add to the soup last.

Vermicelli soup is a fairly ordinary recipe. Each housewife has her own way of preparing this soup. But this is where all its charm lies!

You can add whatever you want to the base. Choose meat to taste, vegetables that you like, season with your favorite spices. This means that preparing a unique noodle soup according to your own recipe will not be difficult.

We can give you some tips on how to cook noodle soup.

To begin with, use small spider noodles and never overcook them. Also, the soup broth will be especially flavorful if you add celery root, parsnip or ginger to it.

We offer you several recipes for making noodle soup with a different set of ingredients.

How to cook vermicelli soup - 15 varieties

Soup made with chicken broth undoubtedly has a lot of beneficial properties, as well as great taste.

Ingredients:

• Water - 2 l
• Chicken breast - 1 piece
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 0.5 pcs
• Bay leaf - 1 piece
• Vermicelli - 1 half glass
• Greens - a bunch
• Salt to taste.

Preparation:

Put water on the fire and wash the chicken. Cook the broth.

To obtain broth not only for the base of the soup, but also for taste, place the meat in cold water. For a richer aroma and taste - go hot! Cook the broth over low heat.

We clean the vegetables, chop the carrots into strips, and the potatoes into medium cubes. When the water starts to boil, add the breast, add bay leaf, onion, salt and, reducing the heat, leave to simmer for 40 minutes.

Remove the meat from the broth, add the carrots and vermicelli to the pan. We disassemble the breast into fibers and put it back. Cook until done.

Don’t forget to stir, add salt to taste, and add chopped herbs.

This is perhaps one of the simplest and fastest recipes for noodle soup with chicken broth.

Ingredients:

• Chicken meat 400 g
• Water 2 l
• Salt 1 tbsp. spoon
• Eggs 3 pcs
• Thin vermicelli 1 handful
• Spices to taste
• Greens to taste

Preparation:

Place the meat in cold water. Remove the foam from the surface and bring to a boil. Salt and cook the chicken until done. Boil and chop the eggs. Place chopped eggs and a handful of thin vermicelli into the boiling broth and mix. If desired, you can add spices and herbs. Bring the soup to a boil, turn off the heat and let it brew for a while. The soup is ready.

Nutritious tomato soup will perfectly diversify the table for the whole family.

Ingredients:

• Water - 3 l
• Chicken – 1 kg
• Thin vermicelli - 1 cup
• Potatoes - 3 pcs.
• Large tomatoes - 2 pcs.
• Carrots - 1 pc.
• Sweet yellow bell pepper – 1 pc.
• Greens to taste
• Butter/vegetable oil - 1 tbsp. spoon
• Salt to taste
• Spices to taste

Preparation:

Wash and cut the chicken. Pour cold water over the meat and place on high heat.

It is better to take home-made, medium-sized chicken. Cook young chicken for at least 1 hour, older chicken for more than 1.5 hours.

As soon as the broth boils, add salt and reduce the heat.

Cut the potatoes and add to the broth. We turn it over to high heat, it boils, again slowly.

Finely chop the onion and carrots, slightly larger peppers. Heat a frying pan with oil. First, sauté the onion, then the carrots, and a little later the pepper. Pour boiling water over the tomatoes, remove the skin, cut into squares and sauté together with the vegetables for 2 minutes.

Place the contents of the frying pan into a saucepan, add bay leaf, allspice, cook for 5 minutes. Add vermicelli, mix. Add greens to the finished soup.

Recipe for quick soup with meatballs. 30 minutes and the soup is ready. It’s very convenient, and the soup turns out hearty and beautiful.

Ingredients:

• Water - 2.5 l
• Minced meat - 350 g
• Carrots - 1 pc.
• Onions - 2 pcs.
• Vermicelli - half a glass
• Vegetable oil - for frying
• Salt, black pepper, bay leaf to taste

Preparation:

Three carrots on a coarse grater, and finely chop the onion. Fry over low heat in vegetable oil, stirring occasionally, for 15 minutes.

Add salt and pepper to the minced meat; if desired, you can add your favorite spices. Mix. Throw the meat balls formed by hand into boiling water.

Roughly chop the potatoes. When the meatballs float to the top of the soup, add the chopped potatoes, bring to a gentle boil and after 5 minutes add the noodles. Stir and bring to a boil. Add the roast, cook for 10 minutes. Then salt, pepper, and add bay leaf. Leave it on the stove for 5 minutes, then turn off the gas. The meatball soup is ready.

A simple, very tasty and satisfying dish of Latin American cuisine.

Ingredients:

• Meat broth -
• Vermicelli - 12 g
• Tomatoes - 100 g
• Parsley (root) - 7 g
• Onion - 12 g
• Butter - 15 g
• Cheese to taste
• Saffron - 0.01 g
• Salt, pepper to taste

Preparation:

Boil the vermicelli. Fry finely chopped onion, peeled tomatoes and chopped parsley root in butter. Add saffron infusion, boiled vermicelli and fry for several minutes, stirring.

Pour in the broth and bring to a boil. Season to taste with salt, red and black pepper. Sprinkle the finished soup with grated cheese.

The recipe for cream cheese soup is very simple. The wonderful taste of this soup will be appreciated by all members of your family.

Ingredients:

• Chicken fillet - 500 g
• Processed cheese - 2 packs
• Small vermicelli - half a glass
• Potatoes - 4 pcs.
• Onion - 1 piece
• Carrots - 1 pc.
• Bunch of greenery
• Butter (for frying) - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• Spices to taste

Preparation:

Wash the chicken fillet and cut into pieces. Place it in a saucepan, fill it with water and put it on the fire. Cook for 20 minutes after boiling.

Peel the onion and chop it. Peel the carrots and grate them on a coarse grater. We make the frying: fry the onion in butter until it becomes transparent, add the carrots and fry everything together. Peel and cut the potatoes. First add the roast to the meat, then the potatoes.

Chop the processed cheese and herbs. When the potatoes are almost cooked, add vermicelli and cook for 5 minutes. Add salt and spices. Then add the processed cheese and cook until it is completely dissolved. Pour chopped greens into the finished soup.

Very tasty and light soup.

Ingredients:

• Meat - 500 g
• Vermicelli - 10 g
• Tomatoes - 300 g
• Onion - 50 g
• Capsicum - 100 g
• Eggplant - 200 g
• Potatoes - 300 g
• Ghee butter - 30 g
• Salt to taste
• Greens to taste

Preparation:

Cook the meat broth and strain it. Place chopped pieces of meat and vermicelli into the hot broth and cook until tender.

Be careful with vermicelli. Remember that it is very overcooked. It is better not to report than to shift.

Separately, simmer finely chopped tomatoes, onions, eggplants, peppers and potatoes in a small amount of broth or water over low heat for about 20 minutes. Combine the stewed vegetables with the soup. When serving, sprinkle the soup with herbs.

Easy to prepare, but very tasty mushroom soup made from champignons. If you want to diversify your menu, try this mushroom soup for lunch.

Ingredients:

• Champignons - 300 g
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 piece
• Vermicelli “Gossamer” - half a glass
• Sour cream - 2 tbsp. spoons
• Vegetable oil (for frying)
• Salt, pepper to taste
• Bay leaf to taste

Preparation:

Place a pan of water on the fire. Cut the potatoes and place them in boiling water. Chop the onion and grate the carrots on a fine grater. Fry the onion in a well-heated frying pan with sunflower oil until golden brown. Then add carrots. Fry until done.

Chop the champignons and fry along with carrots and onions. Add salt, cook for a few minutes. Then add sour cream, mix well and let the sour cream and mushrooms fry for another couple of minutes.

When the potatoes are cooked, add salt and bay leaf. Add mushrooms in sour cream to the soup, then vermicelli. Mix well and cook for 5-7 minutes. Add pepper and finely chopped herbs to the soup. Mushroom soup is ready.

An easy Italian soup recipe with a rich, creamy flavor.

Ingredients:

• Chicken fillet - 450 g
• Chicken broth - 5 cups
• Heavy cream - 2/3 cup
• Vermicelli - 120 g
• Milk - 3 tbsp. spoon
• Corn starch - 1 tbsp. spoon
• Corn (canned, without liquid) - 150 g
• Salt and ground black pepper to taste

Preparation:

Pour broth and cream into the pan. Add chicken, bring to a boil, cover, reduce heat and simmer for about 20 minutes.

Meanwhile, in another saucepan, boil the vermicelli in salted water until half cooked. Transfer to a bowl to cool.

Season the soup with salt and pepper. In a separate bowl, mix milk with starch. Pour the milk mixture into the pan with the fillet. Add corn and vermicelli. Cook for 2-3 minutes. Sprinkle the finished dish with ground pepper.

Light and appetizing milk soup with noodles is very good for breakfast. It is easy to prepare, tasty and very healthy.

Ingredients:

• Milk - 800 ml
• Water - 120 ml
• Vermicelli - 150 g
• Sugar - 2 tbsp. spoons
• Butter to taste
• Salt to taste

Preparation:

Boil pasta in water. Pour milk into a separate pan and mix with water. Add salt, 1 tbsp. spoon of sugar, wait for it to boil. Add the finished vermicelli to the milk and cook until boiling, stirring occasionally. When it boils, add another spoonful of sugar and cook for 2-3 minutes, stirring constantly. Turn off the gas and leave for 5 minutes. Add butter to taste to the finished soup.

This soup with meat is not greasy, since the meat is first fried and only then boiled with vegetables. Paprika gives vegetable and noodle soup a beautiful red color.

Ingredients:

• Lean pork - 250 g
• Vermicelli soup - half a glass
• Potatoes - 4 pcs.
• Bell pepper - 1 piece
• Onion - 1 piece
• Carrots - 1 pc.
• Garlic - 1 clove
• Bay leaf - 2 pcs
• Ground paprika - 2 tbsp. spoon
• Salt, ground black pepper to taste
• Fresh parsley - 2-3 sprigs
• Vegetable oil for frying

Preparation:

Cut the meat into 2.5 cm pieces. Chop the onion, carrots and bell pepper into cubes. Press the garlic through a press. Fry the meat in a small amount of vegetable oil until golden. Transfer the meat to a plate.

Add a couple more tablespoons of vegetable oil to the same frying pan, add the vegetables and fry them until the onion is transparent. Cut the potatoes into small cubes.

Pour approximately 2 liters of water into a 2.5 liter saucepan and bring to a boil. Place the meat in boiling water, cook for 10 minutes. Then add the potatoes, cook for another 5 minutes. Then add the fried vegetables, add spices, cook until the potatoes are half cooked. Then add vermicelli and cook for another 5-7 minutes.

Add parsley leaves to the finished soup. Cover the pan with a lid and let the soup simmer for 15 minutes.

Thick, hearty and healthy soup for vegetable lovers.

Ingredients:

• Vermicelli - 1.5 handfuls
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Cherry tomatoes - 4 pcs (optional)
• Garlic - 10 cloves
• Bay leaf to taste
• Salt to taste
• Black and red peppers to taste
• Vegetable oil for frying
• Greens to taste

Preparation:

In a saucepan with vegetable oil, fry the onions and carrots over high heat until golden brown. Cut tomatoes and potatoes into cubes. Pour hot water over the onions and carrots, add potatoes and tomatoes. Chop the garlic and herbs. Add salt, bay leaf, spices, garlic and herbs to the soup. At the very end, add vermicelli and cook for 1-2 minutes. Leave the soup covered for 5 minutes.

This soup can be cooked in any broth or simply in water.

Ingredients:

• Broth - 1.5-2 l
• Carrots - 1 pc.
• Potatoes - 2-3 pcs.
• Cauliflower - 250 g
• Vermicelli - 100 g
• Onion - 1 piece
• Greens optional
• Salt to taste
• Bay leaf - 1 piece

Preparation:

Bring the broth to a boil. Add the peeled onion. Peel the potatoes, cut into cubes, add to the broth. Cook for 5 minutes. Meanwhile, peel and chop the carrots into small pieces. Add carrots to the soup, cook for 10 minutes.

Wash the cauliflower and separate into small florets. Add to soup, cook for 5 minutes. Add vermicelli and bay leaf to the soup. Cook for another 5 minutes.

At the end of cooking, if desired, add finely chopped herbs, salt and turn off the soup.

Having an electrical appliance such as a multicooker in the kitchen, preparing noodle soup with chicken will not be difficult.

Ingredients:

• Chicken broth with meat - 1.5 l
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion 1 piece
• Vermicelli - half a glass
• Salt, spices to taste
• Vegetable oil (for frying)
• Butter - 20 g

Preparation:

Pour oil into the multicooker bowl. Select the “Frying” mode and press start. While the bowl is heating up, chop the onion and grate the carrots. Place onions and carrots in a bowl and fry for 10 minutes, stirring occasionally.

Meanwhile, chop the potatoes. When frying is finished, turn off the “Frying” program, add potatoes to the bowl, pour in vermicelli and add chicken broth. Salt and add spices to taste.

Do not get carried away with strong spices, so as not to interrupt the taste of the broth. Dill, parsley, and onions are welcome in large quantities.

Add chicken meat and a piece of butter. Close the lid, select the “Soup” program, set the time to 40 minutes, press start. The soup is ready.

Squid soup is not so unusual, you think. This is an ordinary fish soup, with the usual fishy taste and very tender squid fillet.

Ingredients:

• Fresh squid - 300 g
• Vermicelli - 100 g
• Onion - 50 g
• Carrots - 100 g
• Vegetable oil - 30 g
• Salt to taste

Preparation:

Wash the carrots, peel them and chop them on a coarse grater. Peel the onion and chop finely. Wash the squid, pour over boiling water, let stand until it cools, rinse with cool water, remove and remove the films and chop. The thinner the cut, the tastier the soup will be. Sauté squid and vegetables in vegetable oil for 3 minutes. Pour boiling water over everything, bring to a boil, season with vermicelli and cook until the vermicelli is ready.