These rich veggies and noodles are a scrumptious solace sustenance. I cherish how the winter season is a reason to make unlimited clusters of soups and stews like this one. The egg noodles are covered in a rich and velvety sauce yet the veggies help balance it out. It's an incredible method to go through a portion of those canned vegetables that have been sitting in your wash room for a considerable length of time.
On the off chance that you need to make a without dairy rendition, you can substitute the entire milk for a vegetarian cream. I attempted this with Ripple's without dairy cream and it was similarly as delicious as entire milk. I once in a while have milk in my ice chest however this formula made it worth rushing to the store to get a quart! Remember, this formula contains egg noodles so in the event that you needed to make this totally vegetarian, you'd have to substitute the noodles too.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- ½ cup diced carrots (about 3 large carrots)
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 2 cups whole milk
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 8oz egg noodles
- 1 cup corn (canned or frozen)
- 1 cup peas (canned or frozen)
INSTRUCTIONS
- In a dutch oven or large pot, heat the olive oil over medium heat for 30 seconds.
- Add the onion, celery, and carrots to the pot and cook for 6-7 minutes until the vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Add the broth and bring to a boil.
- Add the thyme, paprika, egg noodles, corn, and peas.
- Return to a boil then reduce to a simmer, add milk, and cook for 10-15 minutes until the noodles are tender and the mixture has thickened.
- Let sit for 8-10 minutes before serving, to allow it to continue to thicken
Read more our recipe Homemade Vegan Ravioli With Tofu And Spinach #vegan #recipe
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