When it’s cold and damp and you want something warm but quick and easy, this vegetable soup is perfect for lunch or dinner and ready in just minutes!
Gather and prep all ingredients and this comes together in no time.
Add the butter and olive oil to the pan. Add carrots and cook for 3-5 minutes.
Add celery and onions along with salt and pepper to taste. Sauté for another 2-3 minutes.
Add garlic and thyme, sauté 1 minute before adding the crushed Ramen. Sauté for about 5 minutes to toast the Ramen.
Add vegetable stock and bring to a boil. If you have a Parmesan rind in your freezer, add it to the soup for great flavor. Turn the heat to simmer.
I chopped up some leaves from the celery and sprinkled over top to finish.