Quick vegetable soup with homemade fine noodles

Name: Quick vegetable soup with homemade fine noodles
Ingredients: 3 large sweet carrots; 4 tablespoons olive oil; 1/2 medium celeriac; 2 parsnips; 1 medium onion (150 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 2000 ml still water; 150 g homemade fine noodles; 15 g fresh parsley

Soups - Quick vegetable soup with homemade fine noodles by Artemisa O. - Recipia

Sweet carrots give most of the flavor to this quick vegetable soup with homemade fine noodles, which is made in one pot. It comes out as a meatless soup, with soft vegetable chunks you pick yourself and thin noodles added at the end. I serve it in a deep bowl, not on a plate. Prep: 15 minutes. Cooking: 23 minutes. Total time: 38 minutes. Servings: 4. About 400 kcal and 8 g protein per serving.

Ingredients

3 large sweet carrots
4 tablespoons olive oil
1/2 medium celeriac
2 parsnips
1 medium onion (150 g)
1 teaspoon salt
1/2 teaspoon ground pepper
2000 ml still water
150 g homemade fine noodles
15 g fresh parsley

Preparation

1. Peel the carrots, celeriac and parsnips, wash them well and cut them into pieces, according to the size you want. 2. Peel the onion and leave it whole. 3. Pour 2000 ml still water into the pot, add the 4 tablespoons of olive oil, the cut vegetables and the onion. 4. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, cover the pot and let the vegetables simmer for about 20 minutes, until they soften. 5. Lower the heat, add the homemade fine noodles and let it boil a few more times, about 3 minutes. 6. Take the onion out of the pot, sprinkle with chopped fresh parsley and serve.

Notes

An old parsnip has a woody core, which does not soften in 20 minutes, so for the soup pick a young, firm one. Cut the vegetables roughly the same size so they are ready at the same time. If the soup tastes bland, add a pinch more salt, and dark bread goes well with it. Homemade noodles are made with flour and eggs, so they contain gluten and eggs. Gluten-free, cook 150 g rice noodles separately. The soup keeps up to 3 days in the fridge, but the noodles soften, so it is better to cook only the portion you will eat.