Noodle Soup with Vegetables and Crackers

The soup vegetables: wash the carrots, celery, leek and parsley, peel the carrots and grate them into thin strips, cut the celery into small cubes, cut the leek into fine strips. Finely chop the parsley and peel and finely chop the garlic. Thaw the peas in a sieve. Heat the oil in a sufficiently large saucepan and fry the soup vegetables with the garlic in it over medium heat. Pour the vegetable stock and bring to the boil. The noodles Pour into the broth and simmer over low heat for about 15 minutes until they are firm to the bite. Add the tomato paste and season with salt and pepper. Arrange in soup bowls or deep plates and serve hot.

I forgot the crackers, they are only warmed up in the soup.