I could easily have 2 bowls of this warming noodle and vegetable soup without taking more than two breaths. This is a thick, nutritious soup ideal for a cold day, yet the lemon juice added at the end gives it a refreshing flavour, which makes it a great lunch regardless of the season. While you can have this as a starter, you might find it satiable enough to serve as a main course as well. I normally have a bowl of this noodle and vegetable deliciousness when I come back from work in the evening, cuddled under my cozy blanket, in front of the fire place.
Prep time: 15 minutes
Cook time: 1h20mins
- 1 finely chopped red bell pepper
- 5-6 medium potatoes – peeled and cut in half
- 1 cup red split lentils
- 150g noodles or tagliatelle
- 1 can chopped and peeled tomatoes (400g)
- 1 small onion peeled and finely chopped
- 1 finely chopped celery stick
- 3 medium carrots -peeled and finely chopped
- 3 tbs lemon juice
- 5 tbs olive oil
- 4 cubes vegetable stock
- 1 peeled celery root
- 2,5l boiling water
- Add the olive oil into a large pot and let it heat for about 3-4 minutes.
- Add all vegetables except for the potatoes and celery root and let their flavours combine for another 4 minutes.
- Next, add the tomato can, stir and leave for another 5 minutes until the tomatoes heat up.
- Stick a knife into the celery root to release its flavours and add it to the pot (no need to chop it as you will remove it from the soup at the end – its purpose is just to give an extra touch of flavour). Now add the boiling water, stir, cover with a lid and let it simmer for 40 minutes.
- After the 40 minutes are up, taste the celery sticks and carrots to make sure they are nearly done, then add the vegetable cubes and stir.
- Add the potatoes, cover with a lid and let it simmer for another 30 minutes until the potatoes are cooked but not too soft.
- In the meanwhile, cook the tagliatelle/noodles according to the instructions on the pack. You don’t need to add the noodles to the pot of soup, keep them separately.
- Take the soup off the stove, add the lemon juice, season with sea salt, dry parsley and dry lovage and remove the celery root.
- Serve with noodles and try your best not to have more than 2 bowls at a time. It’s delicious! You’ve been warned.