in Soup Recipes

Noodle and carrot soup

updated

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Ingredients for 4 servings:

  • 1 liter vegetable broth
  • 250 g shell pasta
  • 3 large carrots
  • some sunflower oil
  • some parsley, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Heat the sunflower oil in a large pot. Wash and peel the carrots, cut them into small cubes, and fry them briefly in the hot oil. Deglaze with the vegetable stock and add the pasta shells. Let the soup simmer for about 15 minutes. Then add some dried parsley and serve.

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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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