Summary

Ingredients

• 550 ml vegetable stock
• 40 g carrot (s)
• 60 g peas, frozen
• 40 g vermicelli
• some wild garlic or cress
• salt and pepper

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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.