This comforting Pea and Cheese Noodle Soup is a hearty, creamy dish perfect for any day of the week. The combination of tender vegetables, egg noodles, and melted cheese creates a rich, satisfying flavor that the whole family will love.
Ingredients
- 1 can (about 400g) of canned peas, drained and rinsed
- 1 carrot, peeled and diced
- 1 onion, peeled and diced
- 1-2 tablespoons vegetable oil
- 2.5 liters of water
- 3 potatoes, peeled and diced
- 2 pieces of processed cheese (about 200g), grated
- 100g egg noodles
- 1 teaspoon dry garlic
- 2 teaspoons dried dill or a couple of sprigs of fresh dill, chopped
- Salt and ground black pepper, to taste
Instructions
1. Prepare Ingredients:
- Drain and rinse the canned peas.
- Peel and dice the carrot, onion, and potatoes.
- Grate the processed cheese.
- Chop the fresh dill if using.
2. Cook Soup Base:
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and carrot. Sauté until softened, about 3-4 minutes.
3. Add Potatoes and Peas:
- Add the diced potatoes and drained canned peas to the pot.
- Pour in the water and bring the mixture to a boil.
4. Simmer and Season:
- Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
5. Add Noodles and Cheese:
- Increase the heat to medium and add the egg noodles to the pot. Cook according to the package instructions until the noodles are tender.
- Stir in the grated processed cheese until melted and well combined.
6. Season and Serve:
- Add the dry garlic, dried dill (or fresh dill), salt, and ground black pepper to taste. Stir well to incorporate the flavors.
- Remove the soup from heat and let it rest for a few minutes before serving.
Serving Suggestions
- Serve this soup with a side of crusty bread or garlic toast for a complete meal.
- Garnish with extra fresh dill or a dollop of sour cream for added richness.
Cooking Tips
- Use fresh herbs if possible for a more vibrant flavor.
- Stir the soup regularly after adding the cheese to ensure it melts evenly and doesn’t clump.
- Customize the soup by adding other vegetables like celery, peas, or even corn.
Nutritional Benefits
- Protein: The peas and egg noodles provide a good source of plant-based protein.
- Fiber: Vegetables like carrots, peas, and potatoes add dietary fiber, which supports digestive health.
- Calcium: The processed cheese contributes to the calcium content, essential for bone health.
Dietary Information
- Vegetarian
- Gluten-Free Option: Use gluten-free egg noodles to make the soup gluten-free.
- Lactose-Free Option: Use lactose-free processed cheese or a dairy-free cheese alternative.
Nutritional Facts (per serving, approx. 1 serving)
- Calories: 250 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 8g
- Fiber: 4g
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Reheat gently on the stovetop, adding a splash of water or broth if the soup is too thick.
Why You’ll Love This Recipe
- Comforting and Creamy: The processed cheese adds a rich, creamy texture that’s perfect for cold days.
- Quick and Easy: This soup comes together quickly with minimal prep time, making it perfect for weeknight dinners.
- Versatile: You can easily customize this soup by adding different vegetables or herbs based on what you have on hand.
Conclusion
This Pea and Cheese Noodle Soup is a deliciously creamy and satisfying dish that’s perfect for any meal. With its blend of tender vegetables, savory cheese, and filling egg noodles, it’s a comforting option that’s sure to become a family favorite. Enjoy this soup as a quick weeknight dinner or a cozy weekend meal!
Frequently Asked Questions
- Can I use fresh peas instead of canned peas?
- Yes, fresh or frozen peas can be used. If using fresh, you may need to cook them a bit longer until tender.
- What can I use instead of processed cheese?
- You can substitute with cheddar, gouda, or another melting cheese for a different flavor profile.
- Can I make this soup vegan?
- Yes, substitute the processed cheese with a vegan cheese alternative and ensure your noodles are egg-free.
- How can I thicken the soup?
- If you prefer a thicker soup, you can blend a portion of it and then stir it back into the pot, or add a small amount of cornstarch mixed with water.
- What other herbs can I add to this soup?
- Fresh parsley, thyme, or chives would complement the flavors well.
- Can I use a different type of pasta?
- Yes, small pasta shapes like ditalini or orzo work well in this soup.
- How can I add more protein to this soup?
- Adding cooked chicken, tofu, or even chickpeas can increase the protein content.
- Is this soup suitable for freezing?
- Yes, this soup freezes well, although the texture of the noodles may change slightly after freezing.
- What can I serve with this soup?
- Serve it with a side salad, crusty bread, or garlic toast for a complete meal.
- How do I prevent the cheese from clumping?
- Ensure you stir the soup continuously after adding the cheese, and add it slowly to allow it to melt evenly.