Spanish Vegetable Noodle Soup Recipe

There’s something magical about diving into a bowl of vibrant veggie soup that feels like a warm hug from the inside out. Ready to turn your kitchen into a deliciously aromatic retreat? Let’s get cooking with this hearty veggie noodle soup that promises to bring out your culinary creativity and nourish your soul! 🍲💚

I adore my vibrant Spanish Vegetable Noodle Soup. It combines flavors from the Mediterranean that sing together.

It has fresh ingredients, like garlic; red and green bell peppers; and the smoked paprika that adds a depth of flavor and is a kind of signature spice in my kitchen. I adore the combination of sweet and tender vegetables; cooked to al dente perfection, they remind me of the street-side markets of Spain—a place where I once lived.

While I could eat this soup year-round (and I often do), it’s best in the cooler months. It somehow manages to be both light and hearty and satisfies my cravings for something nourishing and warming and, to be honest, something with a little kick.

A little cayenne pepper goes a long way.

Ingredients

• Olive oil: Heart-healthy fats; supports anti-inflammatory functions.
• Garlic: Adds bold flavor; offers immune-boosting properties.
• Bell peppers: Rich in vitamin C; enhances sweetness and color.
• Tomatoes: Provides lycopene; contributes acidity and depth.
• Carrots: High in beta-carotene; adds natural sweetness.
• Zucchini: Low-calorie; supplies fiber and hydration.
• Smoked paprika: Smoky flavor; contains antioxidants.
• Vermicelli noodles: Carbohydrate source; adds texture and substance.
• Lemon wedges: Refreshing citrus; balances flavors with acidity.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, sliced
• 2 sticks celery, chopped
• 2 medium tomatoes, chopped
• 1 zucchini, sliced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 6 cups vegetable broth
• 1 cup vermicelli or thin spaghetti noodles, broken into pieces
• 1/4 cup chopped fresh parsley or cilantro
• 1 bay leaf
• Lemon wedges, for serving

How to Make this

1. In a large pot, over medium heat, warm the olive oil. When the oil is hot, add the chopped onion. Sauté until the onion is translucent, about 5 minutes.

2. Add the minced garlic and cook for about 1 minute until it becomes fragrant.

3. In the pot, combine the diced red and green bell peppers, sliced carrots, and chopped celery. Cook for 5-7 minutes until the vegetables begin to soften.

4. Toss in the chopped tomatoes, sliced zucchini, tomato paste, smoked paprika, ground cumin, cayenne pepper (if using), salt, and black pepper. Stir to combine everything really well.

5. Add the bay leaf and pour in the vegetable broth. Bring everything to a boil.

6. After bringing to a boil, decrease the heat and cover the pot. Let the soup cook for 15-20 minutes, or until the veggies are soft.

7. Add the broken vermicelli or thin spaghetti noodles. Simmer for 5-7 minutes more, or until the noodles are done.

8. Take the pot off the burner. Discard the bay leaf by removing it from the pot.

9. Add the minced fresh parsley or cilantro, then adjust the seasoning with additional salt and pepper if needed. Stir well.

10. Serve the hot soup, with lemon wedges on the side for squeezing over individual bowls. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Serving bowls

FAQ

• Can I use a different type of pasta in this soup?Of course, you can use any shape of pasta you have on hand, like elbow macaroni, orzo, or small shell pasta.
• Is this soup very spicy?Cayenne pepper, which is optional, supplies the soup with a gentle heat. But you can modify the amount to suit your taste.
• Can I make this soup ahead of time?Certainly, you can prepare it beforehand. Just make sure to stir in the noodles during the actual reheating process, otherwise they might turn to mush.
• Can I add other vegetables to this soup?Of course. You can certainly add vegetables such as spinach, peas, or potatoes to enhance the flavor and nutrition.
• What can I use instead of smoked paprika?If you can’t find smoked paprika, it’s perfectly fine to substitute regular paprika. Just know that the flavor of your dish will be different from what it would have been had you used smoked paprika.
• Do I have to use fresh tomatoes?A wonderful texture comes from ripe tomatoes, but in an emergency, using canned tomatoes will do just fine. Adjust the seasoning to your liking.
• How should I store leftovers?Place any uneaten soup in a sealed container and store it in the fridge for no more than 3 days. To return the soup to its intended state, heat it on the stovetop and not in the microwave.

Spanish Vegetable Noodle Soup Recipe Substitutions and Variations

Sunflower oil or coconut oil can replace olive oil and lend a different flavor.
Red bell pepper. Substitute with yellow or orange bell pepper for a slightly sweeter flavor.
Substitute parsnips for a unique twist. Carrots:
Vermicelli or thin spaghetti noodles: Hugely replaceable with rice noodles or whole wheat spaghetti, for a not-substantially-different texture and taste, together with healthier nutritional profiles and lower glycemic indices.
Using fresh parsley or cilantro: Replace with fresh basil or chives for an alternative herb flavor.

Pro Tips

1. Enhance Flavor with Roasting: Before adding the bell peppers, carrots, and celery to the pot, consider roasting them in the oven at 400°F (200°C) for about 15 minutes. This will deepen their flavor and add a lovely caramelization to the soup.