Quick, Light Spring Soup
by Editorial Staff
Summary
| Prep Time | 8 mins |
| Cook Time | 8 mins |
| Total Time | 16 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 550 ml vegetable stock
- 40 g carrot (s)
- 60 g peas, frozen
- 40 g vermicelli
- some wild garlic or cress
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the carrots and cut into fine, short strips. Rinse off the wild garlic, pat dry and cut across into short, narrow strips.
- In a saucepan, bring the broth with the carrot strips to the boil, add the peas and simmer for 3 - 5 minutes. Add the pasta, cook again for 3 minutes and then season carefully with salt and pepper.
- After portioning, put a few strips of wild garlic on top.
- Instead of wild garlic, you can also use fresh cress.
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