Light and healthy noodle soup recipe with dock leaves and eggs (optional). Substitutions and office lunch ideas included.
What are dock leaves, you might ask? The shortest answer is sock (or somewhere sorrel) leaves are a weed that was first growing across Europe. Now, it’s popular all across the world. Our local farmer’s market sells them in bouquets – like green flowers. When I was little, my grandma used to pick the leaves from her garden. That way we knew they are clean and tasty.
SUBSTIUTIONS: If you are no fan of dock leaves or simply cannot source them right now, substituting won’t be an issue. You only need to note that taste will be somewhat different. A wonderful substitute for dock leaves I sometimes use is good old spinach. Its green, packed with wonderful nutrients and on top delicious. What more should we really ask for?
Not a fan of noodle soups? Simply substitute the noodles with rice. I recommend using brown rice that hasn’t been processed (soaking for quicker cooking might be a good idea).
OFFICE LUNCH: not sure if soup would pack well for the office lunch? No worries, this soup packs wonderfully in no leak containers (see a smaller version or larger version on amazon). Simply consider bringing a spoon in your bag (if your office kitchen is not stocked with utensils).
MORE MEAL IDEAS
Be sure to check out Fluffy Quinoa with Mushrooms and Dock Leaves or our fresh Spring salad with Feta and Spinach or our Mediterranean Style Farro Salad with Feta Cheese.
Light Dock Leaves Noodle Soup
Ingredients
- 1 bouquet dock leaves, between 10-15 large leaves
- 2 tbsp olive oil, extra virgin
- 1 large onion head, diced
- 1 large carrot , peeled & diced
- 1 vegetable bouillon cube, preferably organic
- handful of whole wheat noodles, crushed
- 3 cups water, or more if needed
- European quail eggs for topping, optional but very tasty
Instructions
- In large bowl, soak dock leaves (or spinach if substituting) in cold water and let sit for 10 minutes. Then rinse, remove stems and mince the green part of the leaves. Set aside.
- Chop onion, carrot and combine with diced dock (spinach) leaves and olive oil. In a large soup/sauce pan with lid, sauté onions, carrots, dock leaves with olive oil for 5 minutes or until tender. Stir to prevent vegetables from burning and/or add a little bit of water if needed.
- Add (remaining) water, bouillon cube and bring to a boil. Reduce heat to medium and let cook until almost ready.
- Add whole wheat noodles and cook for 10 minutes or until noodles are soft.
- Remove from stove top and serve warm with Greek Yogurt /Feta Cheese or Eggs.
Recipe Notes
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