Fish and vegetable soup with noodles
This Fish and Vegetable Soup with Noodles features tender white fish combined with fresh vegetables and aromatic herbs in a nourishing broth. Easy to prepare, it’s a quick meal packed with flavour and nutrients.
Cook time 6 min
Prep time 15 min
Ingredients:
1 carrot1 red pepper
1/2 cup green beans
2 shallots
1/3 cup vegetable broth
1/2 cup rice noodles
8 oz white fish
1/2 cup basil leaves
1/4 cup fresh parsley
salt & pepper to taste
Experience the delightful blend of flavors with this Fish and Vegetable Soup with Noodles. This recipe combines tender white fish, fresh vegetables, and fragrant herbs to create a nourishing and delicious meal that’s perfect for any day. Easy to prepare and packed with nutrients, this soup will quickly become a favorite.
Instructions:
- Soak the rice noodles in warm water according to the package instructions until they are tender. Drain and set aside.
- In a large pot, heat a small amount of oil over medium heat. Add the chopped shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
- Add the julienned carrots, sliced red pepper, and green beans to the pot. Sauté for another 5-7 minutes until the vegetables start to soften.
- Pour in the vegetable broth and bring it to a simmer.
- Add the bite-sized pieces of white fish to the pot. Cover and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Add the soaked rice noodles to the pot, stirring gently to combine them with the soup.
- Stir in the roughly chopped basil leaves and finely chopped parsley. Allow the soup to simmer for an additional 2-3 minutes to blend the flavors.
- Taste the soup and add salt and pepper to your liking.
- Serve the soup hot, garnished with any extra basil or parsley if desired.
Your Fish and Vegetable Soup with Noodles is ready to be enjoyed! Serve it hot and savor the blend of flavors and textures in each spoonful. This nutritious and delicious soup makes a wonderful meal that can be enjoyed any time of the year.
Fish and vegetable soup with noodles FAQ:
You can use firm white fish such as cod, haddock, tilapia, or sole. Avoid oily fish as they can alter the flavor and texture of the soup.
The fish should be cooked in the simmering soup for about 5-7 minutes, or until it is cooked through and flakes easily with a fork.
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. However, it's best to add the rice noodles just before serving, as they can become mushy when stored.
You can substitute rice noodles with other types of noodles such as soba, udon, or even whole grain pasta. Adjust cooking time as needed to ensure they are cooked through.
To keep the vegetables crunchy, avoid overcooking them. Sauté them just until they start to soften, and be careful not to let them simmer too long once you add the broth.
Tips:
- To save time, you can pre-chop all the vegetables and herbs before you start cooking.
- Feel free to substitute the white fish with other types of fish such as cod or tilapia.
- For an extra kick, add a pinch of chili flakes or a splash of hot sauce to the broth.
- Don't overcook the fish to ensure it stays tender and flavorful.
- Use fresh basil and parsley to enhance the soup's aromatic qualities.
Nutrition per serving
2 ServingsCalories 280kcal
Protein 24g
Carbohydrates 27g
Fiber 5g
Sugar 8g
Fat 7g
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