Vegetable Noodle Soup

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We offer the noodle we love in all its forms, this time in a soup with a tomato-based sauce. It is also possible to diversify this flavor, which we can call the most popular of the practical soup recipes, by adding different ingredients. If you wish, you can enrich it by adding minced meat, boiled legumes, or vegetables. We prepared it using string noodles, but if you wish, you can also use barley noodles as a tomato and barley noodle soup.

It does not have as much practice as this recipe, which you can prepare using fresh tomato grated if it's in season or canned tomatoes prepared at the end of the summer. We leave those who want to try noodle soup, which is one of the classic flavors, with the noodle soup recipe that we explain step by step, bon appetit now!

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Ingredients

-4-5 carrots
-Quarter celery
-1 stalk leek
-1 small onion
-A little bit of turmeric
-1 bunch of parsley
-Leave of Daphne
-Chicken broth (not mandatory)
-A cup of noodles
-Salt, pepper
-Boiling water

50 Minutes

5 Servings

How to make

Anyone can consume it with lemon 🤗

Vegetable Noodle Soup (Flu Repellent) Recipe Preparation:

We chop the carrots and celery into small squares and put them in the pressure cooker.
We chop the leeks and onions finely and add them to the pot.
We add the peeled turmeric, chopped parsley, and bay leaf and add enough water for two fingers.
We close the pressure cooker and cook for 15 minutes.
We add chicken broth and noodles to the cooked vegetables. We boil a stone.
While serving, we sprinkle the parsley that we have separated.
You can squeeze the lemon and consume it.
Bon appetit 😋.

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