John Myers
Ingredients for 4 servings:
- 250 g pasta
- 1 pack of frozen vegetables (mixed vegetables or buttered vegetables)
- 4 sausages
- 1 ½ liters of water
- broth, instant
- Herbs, of your choice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
ideal for students as it is very cost-effective
First, boil the noodles in salted water until al dente. If preparing the soup for one meal, the noodles can be added directly to the broth. If stretching the soup to serve multiple meals, I pre-cook the noodles and store them in a separate Tupperware container in the refrigerator so the noodles don’t swell further in the soup. Bring the 1.5 liters of water to a boil. Then add the stock powder or stock cubes (whichever is on hand). Then add the previously sliced sausages to the broth. Finally, add the mixed vegetables to the pot. The soup should then simmer over medium heat for 10 minutes (the vegetables should still be crunchy). Finally, serve the soup in a deep dish. I always place a handful of noodles on the dish and then fill it with the soup. You can also garnish the soup with fresh herbs (parsley, chives). Note: As a student myself, I know how money gets tight by the last week of the month. That’s why I especially like to cook this soup at that time, as it’s enough to last for 2-3 days, depending on how much you make.
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