The Very Best Veggie Noodle Soup

When I was a kid, my Mom made this soup every time one of us didn’t feel well. It’s one of those memories you can taste when you think of it. She did a more traditional version with chicken and white flour noodles. My version is full of fresh vegetables and the noodles are half whole wheat but with the same comforting flavor. I wish I could take a photo of the smell that fills the house when it simmers on the stove.

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Pour 14 cups vegetable broth in a large pot. Add 10 large sliced carrots and 8 stalks celery, sliced. Bring to a simmer, then add 2 Tablespoons dried onion, 2 bay leaves, and one teaspoon each dried thyme, garlic powder and oregano.

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While you’re waiting for the soup to heat, make the noodles. In a large bowl, mix 1 1/2 cups all purp. flour and 1 1/2 cups whole wheat flour. Add 1 teaspoon salt and 1/2 teaspoon garlic powder. Make a well in the center and add 3 large eggs and 5 Tablespoons water.

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Mix and add more water by the Tablespoon if it’s too dry. You want a pliant dough that is slightly sticky. Turn out onto a well floured surface and roll to 1/4 inch thick. Slice into noodles with a pizza cutter or sharp knife. My 4 yr old loves to help with that step and its the perfect job to let him get involved. You really can’t go wrong with the noodles, the size doesn’t have to be uniform. Let the noodles dry slightly for around 15 minutes while the soup simmers.

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Once the vegetables are almost tender bring the soup to a boil, then add the noodles. A bench scraper is handy to have for this part since you don’t want to add the noodles in a giant clump.

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Let the noodles boil for 5 minutes and serve with freshly cracked black pepper. Yummy!

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That’s how he blows on his soup. 🙂

This recipe is so simple and rustic and it can be personalized easily. Sometimes I add chopped parsley or basil, frozen peas or broccoli. And of course, you can use chicken or even tofu.

I hope you enjoy this recipe as much as we do.

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Green Chile – Goat Cheese Soup

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I hope everyone had an amazing weekend!  This Saturday we did a little painting in the kitchen, built a massive train track in the living room, and read a few library books. By Sunday we needed to get out of the house so we escaped the city to go for a hike through nearby Solstice Canyon in Malibu.  It’s great to have access to all the restaurants, shopping, and beaches, but we just need to get away from all the people sometimes.  It was nice to get some exercise without the distraction of all the crazy traffic and constant noise.

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The trail was easy for our little guy.  There are a few old houses along the way that were burned in wildfires many years ago, but the road is still there.

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Here’s a tree that wasn’t completely burned and is beginning to grow again.  Southern California is plagued with wildfires and it made me happy to see this promise that life goes on.

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There was plenty to see.  The boy got filthy and sweaty, AKA he had a blast.  For a six mile hike, he was a trooper.

When we got home, I knew I wanted something easy for dinner so I made my Green Chile – Goat Cheese Soup.  Pretty much everything in it is “my favorite thing ever”.  Creamy goat cheese, spicy green chile’s, plenty of garlic and onion make for a very flavorful and simple soup.

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Chop or grate 2 organic onions, 5-8 cloves garlic, and 5 fresh green chile.  Using the grater attachment on a food processor makes it even quicker.  You can substitute canned chile or roasted, or even swap out the NM green chile for Anaheim or Poblano.  In a large pot on med-high heat, saute the veggies in a few tablespoons of olive oil until soft.

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Add 4 grated organic potatoes, 2 chopped corn tortillas, and 6 cups of vegetable broth.

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Bring to a boil, then simmer until the potatoes are soft.  Remove from heat.  Add 1 cup heavy cream and 4 oz. goat cheese (cream cheese would work too if you don’t like goat cheese), 1/2 cup fresh cilantro, and a teaspoon of kosher salt.  Puree in a blender with a tightly fitted lid till smooth and season to taste. Garnish with extra cilantro or lime zest.

Easy and delicious.  It’s one of our favorites and I hope you enjoy the recipe.

P.s. If you don’t use organic onions and potatoes, cut the number in half since conventionally grown are usually bigger.

Green Chile – Goat Cheese Soup

2-3 Tablespoons olive oil

2 organic onions, chopped or grated

5-8 cloves garlic, chopped or grated

5 fresh green chile, seeded, chopped or grated

4 organic potatoes, chopped or grated

2 corn tortillas, chopped

6 cups vegetable broth

4 oz. goat cheese

1 cup heavy cream

1/2 cup fresh cilantro

In a large pot, heat the olive oil over med-high.  Saute onion, garlic, and chile till soft.  Add potatoes, corn tortillas, and vegetable broth.  Bring to boil, then simmer till potatoes are soft.  Remove from heat and add cheese, cream, and cilantro.  Puree until smooth.  Serve garnished with extra cilantro or lime zest.