Could you please share the recipe for the soup you made with the bug noodles? That looks amazing and I want it in my tummy.
Sure!
The ingredients always include onions, garlic, and carrots. Usually potatoes too. It depends on what I have in the fridge, but it can also include celery, parsnip, grated turnip, cabbage, green beans, mushrooms, cauliflower, broccoli, or zucchini.
I suppose corn would also be soup compatible, or perhaps bell pepper, though I can't recall ever putting those things in this kind of soup. All vegetables are friends when you boil them up together so it's probably hard to go wrong here.
I can't really give specific amounts because it will depend on the size of your pot, and I don't measure soup ingredients.
I chop up my vegetables and garlic and put them in a big pot with a little olive oil, and cook them on medium heat until the onions have gone clear and things are starting to look a tiny bit brownish on the edges. Or maybe not quite that long if there's a lot of stuff in the pot and it's taking a while and I'm feeling impatient.
Then I add water, or perhaps meat or vegetable stock, just until they're covered, leaving some room for the tomatoes. Sometimes when I boil parsnips and carrots together in the same pot (which is very good and better than having either vegetable individually) I save the water to use for soup because it's so dang flavourful and sweet.
At this point the salt and pepper also go in, and some Herbes de Provence, or something similar. I'm currently out of the blended H de P so for this soup I think I added thyme, basil, parsley, and dried chives. Might have put some ground coriander seed too?
The little noodles also go in now, or sometimes I do barley, or sometimes neither. I got these bug shaped noodles at the Bulk Barn, but that's only in Canada so I have no idea where people in other countries should look for bug noodles.
Then I bring it to a boil, and after it has boiled I turn it down and add a can of diced tomatoes and let it simmer for a while. If it has noodles or barley or something like that then it simmers until they're cooked.
Very shortly before it's done simmering I add some frozen peas, because they really don't need boiling, just to be heated up. If they boil then the colour and texture won't be as nice.
Then I eat soup for 2 or 3 days and it's nice! I like to have it with some buttered bread or rolls.
Usually I end up with so much vegetable stuff in the pot that there isn't much room for liquid, but that's ok, I like it when there's lots of soup in my soup.
I wish you a very good soup!
