About
A family favorite, this Tuna Noodle Soup is an easy and quick-to-make dish featuring tender noodles, savory tuna, fresh parsnip, and a flavorful broth. It’s a light meal, packed with nutritious ingredients, and pairs perfectly with a sprinkle of black or red pepper and toasted bread for added flavor.
Serves: 6
Cook time: 45 min
Difficulty: easy
Ingredients
- 2 cans of tuna fish
- 3 potatoes
- 1 carrot
- 1 parsnip
- 1 mini sweet pepper
- 3.5 oz (100g) thin dry rice vermicelli
- 1 onion
- 9 cups filtered water
- Juice of one lime
- Handful of parsley
- 1.5 tablespoons salt
Step-by-step
1
Peel all the vegetables: potatoes, carrot, parsnip, and onion. Remove the seeds from the sweet pepper.
2
Dice the potatoes into cubes, then chop the carrot, parsnip, and sweet pepper into smaller pieces.
3
Put all the chopped vegetables, including the whole onion, into a pot with a 3L capacity, then add the water.
4
Simmer the vegetables over medium heat for about 25 minutes or until the potatoes are tender.
5
Open the canned tuna, drain the oil, and transfer the tuna into a dish.
6
Chop the rice vermicelli into about 2.5-inch lengths for easier serving.
7
Finely dice the parsley and set aside while the vegetables are cooked.
8
Once the potatoes are fully cooked, season with salt, add the tuna and rice vermicelli, and squeeze the lime juice into the pot. Bring the soup to a simmer over low to medium heat. Adjust the seasoning to taste.
9
Once it starts simmering, add the chopped parsley, and remove the pot from stove.
10
Let the soup sit for 10 minutes to allow all the flavors to combine before serving.
11
You can serve it with toasted bread slices sprinkled with olive oil and dried oregano.
Flavorjazz 
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