Summary

Ingredients

• 1 liter vegetable broth
• 250 g mussel noodles
• 3 large carrot (s)
• some sunflower oil
• some parsley, dried

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Instructions

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