Roasted Vegetable Noodle Soup

Ingredients

• 250 g (2 cups)swede, chopped into 1.3 cm chunks
• 180 g (1½ cups)carrots, chopped
• 160 g (1 cup)onion, chopped
• 50 g (½ cup)celery, chopped
• 30 ml (2 tbsp)olive oil
• 90 g (3 cups)kale, loosely packed, de-stemmed and sliced
• 950 ml (4 cups)vegetable stock
• 240–480 ml (1–2 cups)water, depending on how chunky you like your soup
• 2shirataki noodles
• 15 ml (1 tbsp)dried parsley
• to tastesalt and pepper

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 190°C (375°F). In a large bowl, toss the swede, onion, celery and carrots with the olive oil and a little salt and pepper. Spread them on a baking sheet and roast for 35–40 minutes, until the carrots have softened.

2. 2

   Simmer the soup

   Set a large soup pan over a medium heat and add the roasted vegetables, kale and parsley. Cook until the kale has wilted slightly, then pour in the vegetable stock and water. Cover the pan and bring the soup to a gentle boil. Add the noodles and simmer for 20 minutes, stirring occasionally.

3. 3

   Season and serve

   Adjust the salt and pepper to taste, then serve the soup hot with crackers or toast.

What is roasted vegetable noodle soup?

This American-style soup combines roasted vegetables, leafy kale and shirataki noodles in a vegetable-stock broth. Roasting the vegetables before simmering gives them a browned, sweet edge that contrasts with the savoury liquid.

The recipe uses a flexible, home-cooking approach rather than a fixed traditional formula: add more or less water to decide how brothy the finished soup should be. The method mentions celery root, but it is not listed among the ingredients, so this version follows the listed ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 2g protein, 12g carbs, 4g fat.

The carrots, swede and noodles contribute most of the carbohydrates, while olive oil provides most of the fat. The vegetable ingredients and stock contribute some protein, but the recipe’s listed protein per serving is modest; serve it with toast or crackers for a more balanced plate.

Roast for flavour

Root vegetables: spread the swede, carrots, onion and celery in an even layer so they soften and roast rather than steam. The recipe calls for 35–40 minutes; use the softened carrots as the stated doneness cue.

Oil and seasoning: toss the vegetables with olive oil and a little salt and pepper before roasting. Save the final adjustment of seasoning until the soup is assembled.

Build the broth

Vegetable stock: add it after the kale has begun to wilt, so the vegetables and greens are already warming in the pan. The stock forms the soup’s main savoury base.

Water: start with the lower amount for a thicker, chunkier soup, or use more for a looser broth. The recipe allows 1–2 cups, so adjust within that range to suit your preference.

Handle the kale and noodles

Kale: remove the tough stems and slice the leaves before adding them to the pot. Cook just until they have wilted a little before pouring in the stock.

Shirataki noodles: add them once the soup reaches a gentle boil, then simmer everything for 20 minutes. Stir occasionally so the ingredients are distributed through the pot.

Check the texture

Vegetables: the carrots should be softened after roasting, which is the recipe’s cue to move on to the soup stage. If they still feel firm, continue roasting until they soften.

Broth: a slow, gentle boil followed by a simmer keeps the soup from boiling vigorously. Taste at the end and add salt and pepper as needed.

Serve it hot

Crackers or toast: serve them alongside the soup as suggested, for a crisp contrast to the soft vegetables and broth. Add them at the table rather than leaving them in the pot, so they stay crisp.

A larger meal: pair a bowl with toast or another simple side if you want a more substantial serving. The soup is also easy to portion straight from the pot while warm.

Recipe notes & tips

• Cut the swede and carrots into similarly sized pieces so they soften at a similar rate.
• Leave space between the vegetables on the baking sheet to help them roast evenly.
• Use the lower amount of water first, then add more if you prefer a thinner soup.
• Stir occasionally during the 20-minute simmer to keep the ingredients moving through the broth.
• Taste the soup after simmering before adding the final salt and pepper.

Variations

• Add celery root: include chopped celery root with the other vegetables if you want to follow the method’s reference to it.
• Change the greens: replace the kale with another sturdy leafy green, adding it when the recipe adds the kale.
• Use fresh herbs: swap dried parsley for fresh parsley, adding it near the end of cooking.
• Make it brothier: use the full 480 ml (2 cups) of water for a looser soup.
• Serve with toast: offer toasted bread on the side for a crisp, filling accompaniment.

Common mistakes to avoid

• Crowded baking sheet: the vegetables may soften without roasting well; spread them evenly across the tray.
• Uneven vegetable pieces: some may soften sooner than others; cut them to a similar size.
• Boiling too vigorously: the soup can bubble more than intended; bring it to a slow boil, then simmer.
• Adding all the water at once: the soup may be thinner than you like; begin with less and adjust within the stated range.
• Skipping the final taste: the broth may need more seasoning; check the salt and pepper just before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the soup has thickened.

Frequently asked questions