White cabbage and carrot soup with alphabet noodles

Ingredients for 3 servings:

• 2 onions
• 2 cloves garlic
• 5 carrots
• Olive oil for frying
• some soy sauce
• 1 tsp honey
• ½ head of white cabbage
• 2 tbsp, heaped vegetable stock
• 200 g soup noodles (alphabet noodles)
• salt and pepper
• 2 tbsp olive oil
• Parsley, flat, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and vegetarian

Slice the carrots, finely chop the onions, and garlic, and sauté everything in a pan in olive oil for about 5 minutes. A few drops of soy sauce and a dash of honey go well in the pan! Deglaze with about 0.4 liters of water and add the cabbage, cut into bite-sized pieces, to the pan. Sizzle uncovered for about 5 minutes. Pour about 1.5 liters of hot water into the pan and add the vegetable stock powder. Bring to a boil and season with salt and pepper, using salt sparingly, as the broth is usually quite salty (I like to add a touch of sugar to the soup, but it’s not necessary). 2 tablespoons of olive oil rounds out the soup. Simmer on low heat for about 25 minutes. Now add the noodles and continue cooking until the soup is tender. Sprinkle with parsley and serve. Enjoy!