Noodle & fried onion soup (great-grandma recipe)

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This amazingly tasty noodle and fried onion soup recipe is made using the good old cooking secrets of my great-grandmother. She used to make it for the whole family during the fasting days and I still remember its unique, homey and delicious taste to this day. It is really easy to prepare and will definitely take you on a trip down memory lane!

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 6

Cusine: Vegan

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INGREDIENTS

🌱2 carrots

🌱2 parsnips

🌱1 bell pepper

🌱2 onions

🌱200 g porcini mushrooms (dried, fresh or frozen)

🌱150 g noodles

🌱10 Tbsp olive oil

🌱1 Tbsp paprika

🌱2L water

🌱Salt, pepper to taste

🌱Fresh parsley to serve

How to prepare:

  1. In a medium-large pot, put the water to boil
  2. Add the cubbed veggies: carrots, parsnip and bell pepper, season with salt and let them all boil under the lid for about 10-15 minutes
  3. In the meantime, prepare the onion: in a pan, add the olive oil and cook the finely chopped onion until golden-brown. Add the paprika, mix well and take it off the heat, because you will need it in just a bit.
  4. Back to the soup: continue by adding the porcini mushrooms and let them cook under the lid for about 5 more minutes
  5. After this time, add the noodles (boiling time is according to the package label)
  6. When everything is done, add the fried onion into your soup (try to separate the oil before adding the onion), some fresh parsley and a final touch of pepper.
  7. That was it! Easy, healthy, delicious and, of course, vegan!

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