Clear Noodle Soup with Vegetables
This clear noodle soup with vegetables is the bowl you reach for when you are feeling under the weather. It is a light, brothy vegan soup built from carrots, potatoes, onions, and noodles, finished with a generous handful of fresh parsley. Whether you are nursing a sore throat or fighting off a cold, it comes together in about half an hour and brings real comfort with almost no effort.
Growing up, clear veggie soups were a staple in my household, especially during the chilly months. Passed down from my mom and grandma, these soups have always been a trusted remedy for colds and flu. There is something about a clear, parsley-flecked broth that feels like being taken care of, and this is the version I still make whenever someone at home is run down.
What goes into this clear veggie noodle soup
The ingredient list is short and forgiving, which is exactly what you want on a sick day. Carrots take center stage here, adding both flavor and natural sweetness to the broth. I love to keep them in chunks or thick slices for a satisfying bite rather than dicing them small. Potatoes give the soup a little body without making it heavy, and onions cut into quarters slowly perfume the whole pot as they simmer.
Noodles go in toward the end so they stay tender, and a single teaspoon of olive oil stirred in off the heat rounds everything out. The real star at the finish is parsley, a key ingredient that adds a burst of freshness and color. Trust me, you’ll want to load up on it. For the liquid, plain water keeps this fully plant-based, but you can use vegetable stock for a deeper flavor.
How to get a clear, flavorful broth
The simplest way to keep the broth clear is to let the vegetables boil gently rather than at a hard rolling boil, which can cloud the liquid and break down the potatoes. Give the carrots, potatoes, and onions a full 15 minutes before the noodles go in, so they have time to soften and release their flavor into the water. Add the noodles only in the last 10 minutes or so, and taste a strand near the end to catch them while they are tender but not mushy.
Stir the olive oil in only after you take the pot off the heat. Doing it at the end keeps the oil from going greasy and lets it carry the aroma of the soup. Salt and pepper are best added gradually and tasted as you go, since the right amount depends on whether you used water or stock.
What to serve with it
On its own this is a light meal, perfect when your appetite is low. If you want something a little heartier alongside, a slice of warm flatbread works beautifully, and my veggie pita pizza on lipie is an easy way to use up the bread. When you are feeling better and want more soup in your week, the veggie soup with semolina dumplings and my hearty veggie soup for cold winter days are comforting next steps.
Storing and reheating leftovers
This soup keeps well in the fridge for up to three days in a covered container. One thing to know: the noodles will keep drinking up the broth as they sit, so leftovers turn thicker overnight. I like to add a splash of water or stock when reheating to loosen it back up, then warm it gently on the stove. If you are making it ahead, you can cook the broth and vegetables in advance and add fresh noodles only when you reheat, which keeps them from going soft.
For more cold-weather comfort, browse my other soups like the vegan red lentil soup or the cozy vegan chicken soup for the days you want something a bit more substantial.
If you make this clear veggie noodle soup, I would love to know how it nursed you back to health. Give it a star rating below and leave a comment telling me how much parsley you piled on top and whether you went with water or stock.
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Clear Noodle Soup
Ingredients
- 3 carrots sliced or cut in chunks
- 3 potatoes cubed
- 2 onions cut in 4
- 120 g noodles
- 1 tsp olive oil
- salt and ground pepper to taste
- parsley chopped – LOTS!
- 3 L water alternatively you can use chicken stock
Instructions
- Fill a pot with water or chicken stock (around 3L) and add carrots, potatoes, and onion.
- Let them boil for 15 minutes. Add noodles salt and pepper.
- Boil for another 10 minutes.
- Add oil and remove from heat.
- Serve with lots and lots of fresh, chopped parsley!
Frequently Asked Questions
Yes, as written it is fully vegan. The base uses water with carrots, potatoes, onions, noodles, olive oil, salt, pepper, and parsley, all plant-based. The card lists chicken stock only as an optional swap, so stick with water or vegetable stock to keep it vegan.
Absolutely. Plain water keeps the soup light and clean tasting, while vegetable stock gives it a deeper, more savory flavor. If you use stock, add salt more cautiously at the end since stock is usually already seasoned.
Noodles keep absorbing liquid as the soup sits, especially overnight, which is normal. To fix it, add a splash of water or stock when reheating to loosen the broth. For make-ahead soup, cook the broth and vegetables first and add fresh noodles only when you reheat.
Let the vegetables simmer gently rather than at a hard rolling boil, which can cloud the liquid and break down the potatoes. Adding the olive oil off the heat at the very end also helps keep the broth looking clean rather than greasy.
Store it in a covered container in the fridge for up to three days. The noodles will continue to thicken the soup as it sits, so loosen it with a little extra water or stock and warm it gently on the stove before serving.
Any short or thin soup noodle works well here. Add them only in the last 10 minutes of cooking so they stay tender, and taste a strand near the end to catch them before they turn mushy.
So simple and nourishing! I made it with bone broth.
This soup reminds me of my childhood. Perfect for lunch! I simply love it and my family agrees 🙂 It’s ideal for winter!
Thank you! 🙂 Glad you liked the recipe!
cata apa se pune in oala?
Cam 2-2,5 litri. Pune ochiometric. Depinde de cat de deasa vrei sa fie supa.
Da, am adaugat si ceapa.