Vegetable bouillon with noodles

Name: Vegetable bouillon with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2-3 stem(s) Parsley; 2 tablespoons (40 g) soft butter; 1/2-1 Garlic clove; 7-10 Tbsp salt, white pepper; 1/2 (approx. 125 g) Baguette; 250 g Broccoli; 2-3 TABLESPOONS Vegetable broth (instant); 4 Tomatoes; 100 g Soup noodles; 7-10 Tbsp a few drops of Worcester sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2-3 stem(s) Parsley
2 tablespoons (40 g) soft butter
1/2-1 Garlic clove
7-10 Tbsp salt, white pepper
1/2 (approx. 125 g) Baguette
250 g Broccoli
2-3 TABLESPOONS Vegetable broth (instant)
4 Tomatoes
100 g Soup noodles
7-10 Tbsp a few drops of Worcester sauce

Directions

1
Wash and chop the parsley and add to the butter. Peel garlic and press it through a press or chop it finely and add it. Season with about 1/2 teaspoon salt and knead everything. Cut baguette into slices and brush with herb butter
2
Clean and wash the broccoli and cut it into small florets. Bring 3/4 l water to the boil, stir in broth. Cover the broccoli and cook for 5-6 minutes
3
Wash, clean and quarter the tomatoes. Add pasta and tomatoes and cook for the last 4 minutes. Season soup with salt, pepper and Worcester sauce
4
In the meantime, bake the baguette in a preheated oven (electric cooker: 225 °C / fan oven: 200 °C / gas: level 4) for 5-6 minutes until crispy. Serve the bouillon. Add the baguette
5
Left-over cooked noodles or rice are also suitable as soup garnish