Noodle And Mushroom Soup

Soups are great when it's cold and you need to get some warmth. This vegetarian recipe is quick and easy to make, low in fat and really tasty.

Ingredients

• 2 ½ spring onions, cut into thin rings
• 190 g canned chick peas (drained)
• 250 g mushrooms, sliced
• 2 ½ garlic cloves, crushed
• 1 ¼ tsp. freshly ground ginger
• 1 ¼ l vegetable stock
• 190 g soup noodles

Steps

1. Briefly roast spring onions, chick peas and mushrooms in a little oil for a few minutes al dente.
2. Add garlic and ginger and stir-fry for another minute. Then add the vegetable stock and bring to boil. (It goes quickest when you boil the water with the kettle and just mix it with the stock before adding it to the veggies.)
3. Add the noodles and cook about 3 minutes until they are soft. Serve immediately.

Serves 4.

Tip
If you want to use it as a starter, simply make half a recipe.

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