Vegetable noodle soup

Peel the onion and dice it finely.

• 1 Onion

Heat the olive oil in a large pot over medium heat. Sauté the diced onion with 1 pinch salt for about 3 minutes, until translucent.

• 1 tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, peel the carrots, quarter them lengthwise and slice them thinly. Small pieces cook quickly.

• 2 Carrots

Meanwhile, while step 2 runs

Meanwhile, peel the garlic and mince it finely.

• 1 Garlic clove

Add the tomato paste and garlic to the onion and toast for about 1 minute, until the tomato paste darkens.

• 1 tbsp Tomato paste

Add the carrots and pour in 900 ml hot broth. Bring to a boil over high heat.

• 900 ml Vegetable broth

Simmer over medium heat for about 4 minutes, until the carrots start to soften.

Meanwhile, while step 7 runs

Meanwhile, wash the zucchini, quarter it lengthwise and cut into small pieces.

• 1 Zucchini

Meanwhile, while step 7 runs

Meanwhile, break the spaghetti into pieces about 3 cm long.

• 120 g Spaghetti

Meanwhile, while step 7 runs

Meanwhile, rinse the corn in a strainer and let it drain.

• ½ can Corn

Add the noodles and zucchini to the soup and simmer over medium heat for about 8 minutes, until the noodles are al dente. Stir now and then so nothing sticks.

Meanwhile, while step 11 runs

Meanwhile, wash the parsley, shake it dry and chop it finely.

• ½ bunch Parsley

Add the frozen peas and corn to the soup and cook for about 2 minutes more, until everything is hot.

• 100 g Peas

Season with salt and pepper.

• Salt
• Black pepper

Ladle the soup into bowls and sprinkle with parsley. The noodles soak up broth as they stand, so add a little water the next day.