Easy vegetable noodle soup

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!