Wash and clean broccoli. Divide the florets, peel some of the stems and cut into small cubes. Peel and wash the carrot, halve lengthways and cut into thin slices. Heat the margarine in a saucepan. Steam the carrot slices and broccoli juice for 5 minutes. Then pour in the broth and bring to the boil. Add the broccoli florets and simmer gently for 6 minutes on a rather low heat. Add the soup noodles and let them steep until the desired consistency is achieved. Season to taste with salt, pepper and chives.
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