Name: Beef Noodle Soup: The Ultimate Comfort Bowl for Cozy Nights Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Western
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; 1 large onion, chopped; 3 garlic cloves, chopped; 1 tablespoon curry powder; 1 teaspoon dried thyme; 6 cups water; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 large russet potato (about 10 oz), peeled and cubed; 1 medium sweet potato (about 12 oz), peeled and cubed; 2 medium carrots, peeled and chopped; 1 small parsnip (about 5 oz), peeled and chopped; 1 small celeriac (about 1.2 lbs), peeled and chopped (around 2 heaping cups); 1/2 cup heavy cream (plus more for garnish, optional); Chopped parsley; Extra curry powder (for garnish); Black pepper (for garnish); Warm crusty bread (for serving)

Introduction

Beef noodle soup is the ultimate comfort food, perfect for cozy nights when you want something warm and satisfying. This hearty bowl combines tender beef, flavorful spices, and soft noodles in a rich broth that soothes the soul. Easy to make and delicious to savor, it’s a classic you’ll want to return to again and again.

A white bowl filled with layered beef noodle soup, showing thick chunks of dark brown cooked beef scattered throughout. Swirled yellow egg noodles curl up between the beef pieces. Bright orange carrot slices, light green celery pieces, fresh green peas, and soft brown mushroom slices float in a clear brown broth. Small green herbs are sprinkled on top, adding a touch of freshness. The bowl is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

1 large onion, chopped

3 garlic cloves, chopped

1 tablespoon curry powder

1 teaspoon dried thyme

6 cups water

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup heavy cream (plus more for garnish, optional)

1 large russet potato (about 10 oz), peeled and cubed

1 medium sweet potato (about 12 oz), peeled and cubed

2 medium carrots, peeled and chopped

1 small parsnip (about 5 oz), peeled and chopped

1 small celeriac (about 1.2 lbs), peeled and chopped (around 2 heaping cups)

Chopped parsley

Extra curry powder

Black pepper

Warm crusty bread, for serving

Instructions

Step 1: Heat the olive oil and butter in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for about 2 minutes until softened and fragrant.

Step 2: Stir in all the chopped root vegetables along with the curry powder and thyme. Cook for about 3 minutes, stirring often to combine flavors.

Step 3: Pour in the water, then add the kosher salt and black pepper. Increase the heat to bring the soup to a boil, then reduce to medium-high. Simmer uncovered for 15 minutes or until all vegetables are tender.

Step 4: Stir in the heavy cream and simmer for an additional minute. Remove the pot from heat and blend the soup until smooth using an immersion blender, or carefully blend in batches using a countertop blender.

Step 5: Thin the soup with a bit more water if needed. Adjust seasoning with extra salt, black pepper, or cream to taste. Serve hot, garnished with a swirl of cream, chopped parsley, and a dash of curry powder if desired. Enjoy with warm crusty bread.

Tips & Variations

For a richer flavor, sear some thinly sliced beef before cooking the vegetables, then add it back in before blending.

Use vegetable broth instead of water for added depth.

Add cooked noodles or egg noodles just before serving if you want a more filling soup.

Garnish with fresh herbs like cilantro or chives for a fresh twist.

FAQs

Can I make this soup vegetarian?

Yes, simply omit any beef additions and use vegetable broth instead of water or beef broth. The root vegetables and spices provide plenty of flavor on their own.

How thick should the soup be?

The soup should be blended until smooth and creamy but still pourable. You can thin it with extra water or cream to reach your preferred consistency.