Tuesday, October 4, 2011

Broccoli Noodle Soup but I used Asparagus

1 tbsp olive oil (I used coconut oil)
1 medium onion, choppped
2 medium carrots, chopped
3 garlic cloves, minced
6 cups vegetable broth
Salt and freshly ground pepper
3 cups broccoli florets (I used asparagus, chopped)
2 oz angel hair pasta
1 tbsp parsley, minced

In a large soup pot, heat the oil over medium heat. Add the onion, carrots and garlic. Cover and cook until softened, about 3 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, unitl the vegetables are tender, about 30 minutes.
Add the broccoli and cook for 3 minutes, then bring to a boil and add the pasta. Cook until the pasta and broccoli are tender, about 5 minutes. Reduce heat to low, stir in the parsley, and simmer another minute or so to blend flavours before serving.

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