Vegetable Noodle Soup
This clear noodle soup with carrots, green onions and parsley is based on a home-cooked vegetable broth. Healthy and delicious!
Equipment
- large pot
Ingredients
For the vegetable stock
- 500 g mixed stock vegetables carrot, celery, leek, etc.
- 80 g mushrooms
- 1 spring onion
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- 2 cloves
- 1 bunch flat-leaf parsley
- 1 tablespoon olive oil
- 1 teaspoon salt if necessary more to taste
- 1.2 liters water
For the soup
- 2 carrots
- 1 spring onion
- 160 g short pasta e.g. Ruote
- a few leaves of parsley to garnish
- salt & pepper
Instructions
- Wash or peel the vegetables for the vegetable broth and coarsely dice. Finely chop the garlic. Save a few leaves of the parsley for later, chop the rest of the bunch including the stems.
- Heat 1.2 liters of water in a pot. Add all ingredients for the vegetable stock. Bring to a boil briefly, then simmer over low heat with lid closed for 1 hour.
- Strain the vegetable broth through a fine sieve or kitchen towel and collect the broth. The cooked-out vegetables can be disposed of in the compost.
- Finely season the vegetable broth with salt and a little pepper. Then bring back to a boil in the pot and add the pasta. Cook according to package directions for about 8-10 min.
- Finely slice the carrots and spring onion and cook in the soup for 5 minutes. Then turn off the heat, let it simmer for another 5 min and then spread the soup on plates. Garnish with a few leaves of parsley.
Notes
The quantities are intended for the noodle soup as a main course. As an appetizer, you can easily divide the soup into twice as many portions.
It goes well with some bread, e.g. baguette from the oven, or toasted farmhouse bread.
Tried this recipe?Let us know how it was!