Quick Noodle Soup

Ingredients

• 4 Carrots
• 1 parsley root
• 1 stalk leek
• 1 stalk lovage
• 350 g Mushrooms
• 5 tbsp olive oil
• 800 ml vegetable broth
• 300 g whole wheat spaghetti
• Salt
• Pepper
• 0.5 bunch chives (10 g)
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Clean, wash, peel and slice carrots and parsley root into rounds. Clean leek, rinse thoroughly and cut into rings. Wash lovage and pat dry. Clean mushrooms and halve or slice into wide strips.

2. 2.

   Heat 3 tbsp olive oil in a pot. Add carrots, parsley root and leek and sauté for 2–3 minutes over medium heat. Deglaze with vegetable broth, add lovage and let everything simmer on low heat for 10–15 minutes until the carrots are tender but still firm.

3. 3.

   Cook spaghetti according to package instructions in boiling salted water for about 8 minutes until al dente; then drain and set aside.

4. 4.

   Heat remaining oil in a pan. Cook prepared mushrooms over high heat for 4–5 minutes. Season with salt and pepper.

5. 5.

   Wash chives and parsley, pat dry. Slice chives into very fine rolls and pluck parsley leaves.

6. 6.

   Arrange spaghetti on deep plates. Taste the carrot-leek mixture and spoon it over the noodles. Top the quick noodle soup with sautéed mushrooms, season with pepper and sprinkle with chive rolls and parsley before serving.