Vegetable broth

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 200 g Carrots
  • 1 Courgette
  • 1 TEASPOON Butter or margarine
  • 75 g small pasta (for example: Anellini)
  • 800 ml Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 Beet Cress

Directions

  1. 1

    Peel and wash the carrots. Cut half into thin slices, dice the rest finely. Clean, wash and cut the zucchini into small cubes. Heat fat in a pot and fry vegetables in it.

  2. 2

    Deglaze with vegetable stock and bring to the boil. Add pasta and cook for about 5 minutes. Season to taste with salt and pepper. Cut cress from the bed and add to the soup

Nutrition Facts

KCAL
100 kcal
CARBS
16 g
FATS
2 g
PROTEINS
3 g