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Easy vegetable noodle soup
Ingredients
Utensils
peeler, cutting board, knife, fine grater, citrus press, mortar and pestle, pot (large), cooking spoon, ladle
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How-To Videos
How to clean and cut leeks
How to prepare garlic
How to zest citrus fruits
How to prepare celery stalks
Nutrition per serving
Step 1/ 3
- 1 carrots
- 1 stalks celery
- ½ leek
- 1½ cloves garlic
- ¼ lemon
- ¾ tsp fennel seeds
- ½ tsp coriander seed
- peeler
- cutting board
- knife
- fine grater
- citrus press
- mortar and pestle
Peel and chop carrot, celery, and leek into bite-size pieces. Peel and thinly slice garlic cloves. Zest and juice lemon and set aside. Crush fennel seeds and coriander seeds with a mortar and pestle.
Step 2/ 3
- ½ tsp dried thyme
- ½ bay leaf
- ⅝ l water
- salt
- pepper
- olive oil (for frying)
- pot (large)
- cooking spoon
Set a pot over medium-high heat. Add olive oil and once hot, add the garlic, leek, crushed fennel and coriander seeds, and cook until fragrant, approx. 2 min. Add carrot, celery, dried thyme, and bay leaf to the pot. Season with salt and pepper and let cook approx. 5 min., stirring often. Add water and bring to a boil over high heat.
Step 3/ 3
- 75 g angel hair pasta
- salt
- pepper
- dill (for serving)
- parsley (for serving)
- crème fraîche (for serving)
- ladle
Break angel hair pasta in half into the pot and cook over medium-high until al dente according to package directions. Season to taste with salt and pepper. Add half the lemon zest and add a little juice at a time, tasting in between each addition in order to reach your ideal flavor balance. Serve topped with chopped herbs, créme frâiche, and more lemon zest. Enjoy!
Enjoy your meal!
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