Easy Vegetable Macaroni Soup
Easy macaroni soup loaded with hearty veggies like carrots, potatoes, and mushrooms! This delicious soup is warming and so easy to prepare! Perfect for the colder days!
Ingredients
- 1 tbsp oil
- 1/2 onion diced
- 4 cloves of garlic minced
- 4-5 mushrooms quartered
- 6 cups water
- 1 medium white daikon radish peeled and sliced into 1/2-inch slices
- 1 medium carrot peeled and sliced into 1/2-inch slices
- 3-4 baby potatoes peeled
- 1/2 ear of corn sliced into 1-inch slices
- 1 and 1/2 tsp sea salt adjust to taste
- 2 tbsp sugar
- 1/4 tsp ground black pepper
- 1/4 tsp dried thyme or rosemary
- 1 small pak choi diced, optional
- 3 tbsp chopped cilantro
- 3/4 cup dry macaroni
Instructions
- In a large saucepan or pot, heat the oil over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3 minutes.
- Next, pour in the water and add the sliced radish, carrot, baby potatoes, and corn. Season with salt, sugar, and ground black pepper. Cover and let it simmer for 25-30 minutes or until the vegetables are tender. If using pak choi, add it to the pot near the end of cooking and let simmer for another 2-3 minutes.
- Taste and adjust the saltiness if needed. Stir in the chopped cilantro and remove from heat.
- Cook the macaroni in a large pot of salted water according to the package instructions.
- To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radishes, mushrooms, carrots, and potatoes. Garnish with more fresh cilantro, and serve immediately!
- This soup will keep for up to 3 days in the refrigerator. I recommend cooking the noodles just before serving.
Nutrition
Serving: 1 serving | Calories: 285 kcal | Carbohydrates: 52.2 g | Protein: 9.3 g | Fat: 5.6 g | Fiber: 5.5 g | Sugar: 13.4 g
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