Vegetable and vermicelli soup
Carrot, leek and potato soup with vermicelli.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 300 g carrot
- 250 g leek
- 400 g potatoes
- 2 g thyme
- 1500 ml water
- 20 ml olive oil
- 160 g wheat vermicelli
Preparation
Peel the carrots and potatoes. Wash the leeks thoroughly. Cut the vegetables into small pieces and sauté in the oil for 5 minutes.
300 g carrot250 g leek400 g potatoes20 ml olive oil- saucepan
- knife
Add the water and thyme. Simmer for 20 minutes until the vegetables are tender.
2 g thyme1500 ml water- saucepan
Add the vermicelli, cook according to the packet instructions, for about 4 to 6 minutes, then serve.
160 g wheat vermicelli- saucepan
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration