Noodle soup - that's how she made my great-grandma (vegan)
Noodle soup - that's how she made my great-grandma (vegan) ... and I loved her (the soup), her grandma too.
What you need:
1 L of vegetable broth (I have also set a recipe for FM)
1 can of mixed vegetables
200 g twisted ribbon noodles (I always take those of 3 bells pure)
gaaaaaanz much parsley (best fresh, TK but also goes)
That's how it works:
Put the vegetable stock in a saucepan (I have this frozen) and thaw on a low heat. In the meantime, cook the noodles separately in salted water until firm.
Add the broth of the mixed vegetables to the vegetable stock. Sort out the carrots and crush with a fork. Then add the peas and carrots to the vegetable broth. Add the cooked noodles to the broth and let it get hot (not necessarily cooking). Finally, add a lot of fresh chopped or frozen parsley. (The soup should not cook again though!)
Incidentally, this soup tastes best if you let it cool again and again heated (not boil). Super aromatic! Little tip: add another shot of liquid seasoning, yammie ***
To potential critics: I only use liquid edible spices WITHOUT monosodium glutamate! I do not like the stuff, you get a big thirst ... The typical "Maggi" contains that!
