Julienne Vegetable Soup With Turmeric and Fake Egg Noodles: Healthy, Light and Satisfying Recipe

Article Updated On:

June 26 2025

Published On:

May 12 2024

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Perfect to have a warm dinner during the colder times of the year, as well as an excellent solution to a light meal with a good satisfying dish, vegetable soups simply cannot be left out of our menus as the year begins. Julienne soup, as it is called, is a most used receipt, and is considerably varied in every household and for what we have in our refrigerator, and to which we mean to make some contribution in the form of some false noodles which will be an addition to protein.

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The sole enigma of the above noodles is that it is a type of extremely thin French omelette which has been chopped into strips, like they are simply, noodle-like noodles, which are known to Asian soups. Regarding the vegetables that will form the soup, you can leave it out and replace it with those you choose or use the packs of already cut vegetables, raw since they can also save time in the kitchen.

Julienne Vegetable Soup With Turmeric and Fake Egg Noodles.

Ingredients.

Serve: 5.

Eggs- 3.
Egg whites- 1.
Leek- 1.
Small chive- 1.
Large carrot or 2 small ones- 1.
Medium turnip- 1.
Plain white cabbage or cabbage- 0.25.
Endive (optional)- 1.
Fine celery- 2.
Chard or collard greens or spinach (leaves)- 60g.
Ground turmeric- 8g.
Ground cumin- 4g.
Vegetable broth or water to cover to taste.
Flaked brewer’s yeast or grated Parmesan cheese.
Black pepper.
Extra virgin olive oil.
Salt.

How to make julienne vegetable soup with fake egg noodles?

Difficulty: Easy

Total time- 35m.
Elaboration- 10m.
Cooking- 25m.

The soup is made easily provided we wash, dry, peel and cut all the vegetables as a start. It is just that you cut away the carrots lightly, the celery filaments and the outer leaves on the chives. Remove those bitter or green choppings of the leek and endive, also any external leaves that may be shot through.

Chop it all into julienne strips, thin strips (the seaweed/spinach leaves into portionals), with a big knife, or use a robot that fits with the proper knives. Beat separately, with a fork or whisk, the eggs, with the whites, very lightly beaten in a bowl, without foaming, add salt and pepper, to taste, and set aside.

In a big pot, heat a touch of olive oil, over low power, with the turmeric, cumin and black pepper. When they give out their scent, put in the vegetables gradually, stirring, and sprinkle with a little salt and pepper. Fry all together 5-8 minutes and add broth or water up to taste. Add a pinch of salt, bring to a boil, reduce heat and simmer very slowly until the contents look mucus-like, longer or shorter according to circumstances, 15-20 minutes being the usual time, adding more liquid as required.

In the meantime, over medium high heat, heat up a decent large non-stick pan (crepe-maker) and brush with oil using a brush, spray or paper towel. Add the beaten-up egg and some of the mixture into a center, spreading the contents of the pan fast and stirring them rapidly into a thin layer and reduce the heat.

The thing is they cook three or four very thin tortillas like very thin crepes. Once the edges are released, after some 3-5 minutes, lift the dough a bit with a spatula and turn over or by hands in the case it is easier to do so, so that it could be browned on the other side another couple of minutes.

Take out all the tortillas on a plate and prepare the rest. Put them in the form of a tower, roll up and cut the roll into rolls of strips of a thin piece, to get noodles. These egg noodles served with soup, as a topping, and brewer yeast or cheese to taste.

What to accompany julienne soup with?

A good part of this julienne soup, with its dressings and a little good whole-wheat bread, when we are in the mood, will be a very satisfying meal, perhaps just by itself, but also an excellent starter before a protein dish, whether it is cooked fish or tofu. Our dinner will usually be a lower amount of food, but it does entirely depend on what particular person needs.

Besides the serving it with egg noodles and optional cheese, we can garnish it with fresh aromatic herbs, lemon juice, a few toasted chickpeas or seeds.

Bottom Line.

There is the option of Julienne vegetable soup with turmeric and pretending egg noodles, which does not lack flavor or nutrition. It is rich in nutrients, antioxidants and fiber and supplies a satisfying way to add additional greens to your diet. Turmeric then brings all of the obstacles and abilities fitting health benefits. Also, it can be gluten-free by using fake egg noodles, so it is suitable to people with food restrictions or preferences. On the whole, it is a healthy and delicious food that can be adored through each individual.