Vegetable Noodle Soup

Ingredients

• 1 tbsp seasoned vegetable stock
• 1 Carrot
• 1 Zucchini
• 125 g pasta noodles
• 1 stalk leek
• 100 g frozen peas
• 1 tbsp butter
• Salt
• Pepper
• nutmeg
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the carrot and zucchini, cut into thin julienne strips.

2. 2.

   Bring about 1 l water with the vegetable stock to a boil, add the noodles and simmer for 10 minutes.

3. 3.

   Meanwhile clean the leek, halve lengthwise, wash and cut into thin strips. Stir the leek and peas into the soup and let it cook for another 5 minutes.

4. 4.

   Season the soup with butter, salt, pepper and nutmeg, then serve sprinkled with parsley.