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Butternut noodle and carrot soup

45 minutes

Butternut noodle and carrot soup

By Brita Du Plessis

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 T olive oil
1 onion, sliced into petals
1 stick celery, with leaves, sliced
2 cloves garlic, crushed
3 baby leeks, trimmed, washed and sliced
300 g baby carrots, trimmed and peeled
1 litre good-quality chicken or vegetable stock, warmed
a handful fresh parsley, chopped
1 x 250 g pack Woolworths fresh butternut noodles, cooked
Parmesan, for serving

For the spinach-and-bacon salad:

120 g diced bacon
150 g baby spinach, shredded
a splash red wine vinegar

Method

1. Sauté the onion, celery and garlic in the olive oil over a medium heat for 8 minutes, or until soft and translucent.

2. Add the leeks and carrots and cook for a further 5 minutes. Add the stock and simmer for 30 minutes. Season to taste and stir through the parsley.

3. Pour over the cooked noodles and serve with grated Parmesan and the spinach salad on the side.

4. To make the spinach salad, sauté the bacon in a pan until crispy. Drain off most of the oil and deglaze the pan with the vinegar. Toss through the spinach and serve immediately.

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Butternut noodle and carrot soup

Ingredients

Method