Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

Stir in stock; simmer, uncovered, 15 minutes.
3

Add pasta; simmer, uncovered until just tender. Stir in parsley.