Spring Vegetable Soup - cooking recipe
Ingredients
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2 teaspoons vegetable oil
1 large brown onion, brown, large, chopped
2 garlic cloves, crushed
1 medium leek, medium, sliced
2 medium carrots, medium, sliced
2 celery ribs, sliced
200 g mushrooms, chopped
6 cups vegetable stock
50 g spaghettini
1 tablespoon fresh parsley, fresh and finely chopped
Preparation
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Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
Stir in stock; simmer, uncovered, 15 minutes.
Add pasta; simmer, uncovered until just tender. Stir in parsley.
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