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🍝 Vegetable Noodle Soup

196 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp granulated vegetable broth
• 1 carrot
• 1 zucchini
• 125 g soup noodles
• 1 stalk leek
• 100 g frozen peas
• 1 tbsp butter
• salt
• pepper
• nutmeg
• 1 tbsp parsley (chopped)

Instructions

1. 1. Wash the carrots and the zucchini. Cut the vegetables into thin strips (julienne).
2. 2. Bring about 1 liter of water with the vegetable broth to a boil. Add the noodles and let the soup simmer for 10 minutes.
3. 3. In the meantime, clean the leek. Cut it in half lengthwise, wash it, and cut it into thin strips as well. Stir the leek and peas into the soup and let it simmer for another 5 minutes.
4. 4. Season the soup with butter, salt, pepper, and nutmeg. Serve it sprinkled with parsley.

Nutrition per serving

• kcal: 196
• Protein: 9 g · Fett/Fat: 4 g · Carbs: 30 g