← All recipes

🍝 Quick noodle soup

431 kcal · 30 min · 4 servings

Ingredients

• 4 Carrots
• 1 Parsley root
• 1 Stalk Leek
• 1 Sprig 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. Wash the carrots and the parsley root. Peel them. Slice the vegetables into thin rounds.
2. 2. Remove the tough ends from the leek. Wash it thoroughly. Cut it into rings.
3. 3. Wash the lovage. Shake it dry.
4. 4. Clean the mushrooms. Cut them in half or into thick slices.
5. 5. Heat 3 tablespoons of olive oil in a pot.
6. 6. Add the carrots, the parsley root, and the leek to the pot.
7. 7. Sauté the vegetables for 2 to 3 minutes over medium heat.
8. 8. Deglaze the vegetables with the vegetable broth.
9. 9. Add the lovage to the soup.
10. 10. Let the soup simmer for 10 to 15 minutes over low heat.
11. 11. Check if the carrots are tender but still firm.
12. 12. Cook the spaghetti in boiling salted water.
13. 13. Cook the noodles for about 8 minutes until al dente.
14. 14. Drain the noodles.
15. 15. Let the noodles drip dry.
16. 16. Heat the remaining oil in a frying pan.
17. 17. Fry the mushrooms in the pan for 4 to 5 minutes over high heat.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Wash the chives and the parsley.
20. 20. Shake the vegetables dry.
21. 21. Cut the chives into very fine rings.
22. 22. Pick the parsley leaves off the stems.
23. 23. Divide the spaghetti among deep plates.
24. 24. Taste the carrot-leek mixture.
25. 25. Spoon the vegetable mixture over the noodles.
26. 26. Garnish the soup with the fried mushrooms.
27. 27. Sprinkle some pepper over it.
28. 28. Decorate the soup with the chive rings.
29. 29. Decorate the soup with the parsley.

Nutrition per serving

• kcal: 431
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 56 g