in Soup Recipes

Quick clear spring soup

updated

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Ingredients for 4 servings:

  • 5 m.-sized carrot(s)
  • 2 cup(s) peas, frozen
  • 750 ml vegetable stock
  • 125 g soup noodles (e.g. alphabet or shells)
  • 1 bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian vegetable soup with peas, carrots and noodles

Wash and peel the carrots, and cut them into small pieces (round or small cubes). Simmer in the broth for about 6-7 minutes, then add the frozen peas and the pasta. Cook over medium heat until the pasta is tender. Add the parsley and serve. Bread goes well with the dish. Tips: You can use other vegetables, if you like. If you like pearl barley, you can substitute it for the pasta. For non-vegetarian options, you can add small meatballs and use chicken broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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