Noodle Soup with Carrots and Scallions

Ingredients

• Pasta1/4 cup (40 g)
• Garlic1/2 clove (2 g)
• Carrot1/2 medium (30 g)
• Scallion2 tablespoon (10 g)
• Leek1/2 cup (50 g)
• Vegetable Broth1.5 cup (360 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the leek and the scallions into pieces and chop the garlic. Wash, peel and cut the carrot into thin sticks.

2. 2

   Step 2

   Heat oil in a pot over medium heat. Once heated, add the garlic, carrot, leek and scallions.

3. 3

   Step 3

   Cook for about 7 minutes until the vegetables are tender.

4. 4

   Step 4

   Add the broth and leave over medium-high heat for 5 to 7 minutes. Season with salt and pepper.

5. 5

   Step 5

   Next, add the noodles and cook for about 10 minutes or until al dente.

6. 6

   Step 6

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Noodle Soup with Carrots and Scallions can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.