Rub Noodle Potato Soup Recipe

Recipe By Slurrp

This Rub Noodle Potato Soup is a comforting and hearty dish that is perfect for chilly days. It combines the flavors of tender potatoes, savory rub noodles, and aromatic spices. The soup is rich and creamy, with a hint of spiciness from the rub noodles. It is easy to make and can be enjoyed as a main course or as a side dish. Serve it with crusty bread for a satisfying meal.

4.4
26 Rating -
Rate
Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Rub Noodle Potato Soup
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ingredients serve

Ingredients for Rub Noodle Potato Soup Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.67 Potatoes, Peeled And Diced
  • 0.17 cup Rub Noodles
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Cumin
  • 0.08 teaspoon Dried Thyme
  • 0.67 cup Vegetable Broth
  • 0.08 cup Cream
  • As required Salt And Pepper To Taste
  • as needed Chopped Parsley Or Green Onions For Garnish

Directions: Rub Noodle Potato Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
  • STEP 2.Add the potatoes, rub noodles, and spices to the pot. Stir well to coat the potatoes and noodles with the spices.
  • STEP 3.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender and the flavors have melded together, about 20 minutes.
  • STEP 4.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
  • STEP 5.Return the soup to the pot and heat over low heat. Stir in the cream and season with salt and pepper to taste.
  • STEP 6.Serve the Rub Noodle Potato Soup hot, garnished with chopped parsley or green onions.

Cooking Tips

  • For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
  • If you prefer a chunkier soup, you can skip blending the soup and leave it as is.
  • To make the soup vegan, substitute the cream with coconut milk or cashew cream.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
66
calories per serving
< 1 g Fat2 g Protein13 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    13g
  • Fiber
    3g

MacroNutrients

  • Carbs
    13g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    1mg
  • Vitamin A
    174mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    39mg
  • Manganese
    < 1mg
  • Phosphorus
    45mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp