Vegetable broth

Name: Vegetable broth
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

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
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
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