/images.kitchenstories.io/wagtailOriginalImages/R2555-final-photo-2_1.jpg)
Easy vegetable noodle soup
Ingredients
Utensils
peeler, cutting board, knife, fine grater, citrus press, mortar and pestle, pot (large), cooking spoon, ladle
Nutrition per serving
Step 1/3
- 2 carrots
- 2 stalks celery
- 1 leek
- 3 cloves garlic
- ½ lemon
- 1½ tsp fennel seeds
- 1 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. Zest and juice lemon to set aside. Crush fennel seeds and coriander seeds with a mortar and pestle.
Step 2/3
- 1 tsp dried thyme
- 1 bay leaf
- 1¼ l water
- salt
- pepper
- olive oil (for frying)
- pot (large)
- cooking spoon
Set a pot over medium-high heat. Heat olive oil, then add garlic, leek, crushed fennel and coriander seeds to cook until fragrant, approx. 2 min. Add carrot, celery, dried thyme, and bay leaf to the pot. Season generously with salt and pepper and let cook for approx. 5 min., stirring often. Add water and bring to a boil over high heat.
Step 3/3
- 150 g soup noodles
- 2 tbsp soy sauce
- salt
- pepper
- dill (for serving)
- parsley (for serving)
- crème fraîche (optional)
- ladle
Add soup noodles to the pot and cook over medium-high until al dente according to package instructions. Add soy sauce and 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 to reach your ideal flavor balance. Serve topped with chopped herbs, créme frâiche, if desired, and more lemon zest.
Enjoy your meal!