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
Quick, Light Spring Soup
Quick, Light Spring Soup

Instructions

  1. Clean the carrots and cut into fine, short strips. Rinse off the wild garlic, pat dry and cut across into short, narrow strips.
  2. 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.
  3. After portioning, put a few strips of wild garlic on top.
  4. Instead of wild garlic, you can also use fresh cress.

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