Light soup with noodles and broccoli
Description
The recipe won't take much time. If you plan to cook soup for two servings, toast the vermicelli in a dry skillet until golden before adding it to the soup. This way it won't become soggy. Noodle soups are best enjoyed immediately. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Boil a light chicken broth using one and a half liters of water. Add chopped onion and potato cut into strips to the broth, and cook over medium heat until the potatoes are almost done. Season with salt to taste.
- 2
Step 2
Add the carrots, cut into thin strips, to the soup. Bring to a boil.
- 3
Step 3
Add sweet pepper, cut into strips, chopped celery, and broccoli separated into small florets. I usually blanch the broccoli for the soup in boiling water for a minute or two beforehand.
- 4
Step 4
Bring the soup to a boil and add the vermicelli. Season with pepper to taste and mix well. Bring to a boil once again, then turn off the heat. The fine vermicelli will finish cooking under the lid—just let the soup steep for about 5–7 minutes.
- 5
Step 5
Serve the soup hot. It's delicious with crispy breadsticks. Enjoy!