Lenten soup with noodles and potatoes
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Meatless pasta and potato soup is a great option for a light homemade lunch.
Many of us fast. In this regard, I want to diversify the Lenten menu as much as possible. I offer a fairly easy recipe for the first course for a home-cooked dinner. Let's prepare lean soup with noodles and potatoes. Of course, any pasta will be suitable for this option and it is not necessary to use thin noodles. The recipe can include any vegetables that will be in harmony with each other, you can add mushrooms. It all depends on your taste and imagination.
To prepare, take the following products.
Ингредиенты
Water – 1.5 l
Potatoes – 400 g
Carrots – 130 g
Onions – 130 g
Green peas – 60 g
Vermicelli – 60 g
Vegetable oil – 1 tbsp.
Salt - to taste
Ground black pepper - to taste
Bay leaf – 1 pc.
Greens - to taste
Рецепт
1. Peel the potatoes and rinse thoroughly. Cut into arbitrary small-sized slices. Chop vegetables however you like. We put it in a saucepan, and our saucepan is 3 liters.
2. Immediately peel and wash the onions and carrots. Cut the carrots into cubes, the onion into pieces. We send it to the potatoes.
3. Pour the specified amount of cold water and send it to high heat.
4. After boiling, add vegetable oil and reduce heat. Cook for 15-20 minutes until the vegetables are soft.
5. Add green peas. You can take frozen, fresh or canned.
6. Next add vermicelli. Stir and cook for 10-15 minutes after boiling.
7. Season the soup with chopped herbs, bay leaf, salt and ground pepper. Stir, let simmer for a minute and turn off the heat.
8. Lenten soup with noodles and potatoes is ready. Pour into portioned bowls and enjoy the light soup. Enjoy your meal!