CentMenu / Lunch
Spanish noodle soup
A simple tomato broth with short noodles and sweet carrot.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.47 oz (240 g) short vermicelli noodles
- 2 tomatoes
- 1 onion
- 2 carrots
- 1¾ tbsp (25 ml) olive oil
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 carrots and sauté for 5 minutes.
Grate 2 tomatoes, add to the pot and cook over medium heat for 5 minutes.
Add 1 vegetable stock cube and water to cover generously; bring to a boil, stir in 8.47 oz (240 g) short vermicelli noodles and ½ tsp (3 g) salt and simmer for 8–10 minutes, until the noodles are tender.