Vegetable noodle soup

  • 2 tbsp extra-virgin olive oil
  • 1 celery stick, sliced
  • 1 medium carrot, sliced
  • 1 clove garlic, crushed
  • 1/4 medium onion
  • 1/4 tsp salt
  • 70g orzo or other small pasta or egg noodles or broken up spaghetti
  • 1L low-salt chicken stock
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, basil or dill, chopped (about 2 tbsp)
  • 1/2 lemon, juiced (about 1 tbsp)
  • Serving suggestion: wholemeal cheese biscuits and cheese sticks
1) Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about six minutes. Add the pasta and cook until slightly toasted and golden, about two minutes. Add broth, and bring to the boil over high heat. Cook, covered, until pasta is just tender, about eight minutes.

2) Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch bag with cheese biscuits and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. You can also stir in some cooked chicken or mini-meatballs, if desired, for another meal.

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