Quick noodle soup with vegetables
Recipe: Quick noodle soup with zucchini and mushrooms
Difficulty: easy
portions
4
preparation time
10
min.cooking time
20
min.calories / portion
approx. 275
kcalThis recipe is my absolute insider tip for all soup lovers! The soup is simple and makes a good impression. Above all, it tastes good. The recipe is here:
Ingredients:
- 1 liter
clear broth
- 1
leek – sliced
- 1
carrot – diced
- 100 g
frozen peas
- 1/2
zucchini – diced
- 200 g
mushrooms – quartered
- 200 g
soup noodles
- 1 tbsp
canola oil
some fresh parsley
salt, pepper
Preparation:
Bring the clear broth to a boil in a saucepan.
Add leeks, carrots and cook for approx. 5 minutes.
Then add the pasta and peas and cook until the pasta is done.
Fry the mushrooms and zucchini in a pan.
Finally arrange the soup on a plate, sprinkle with parsley and use the roasted vegetables as a topping.
Salt and pepper it to your taste.
Tip:
- To make it even faster, you can cook the noodles at the same time as the leeks and carrots in the pot - the latter is then a bit crunchier until the noodles are cooked.
NURRENCIES per serving
Caloric content:
275 kcal
Carbohydrates:
47 g
Protein / Proteins:
10 g
Fiber:
5 g
Fats:
5,75 g
Discover my recipe on Instagram!
