Serves: 4-6
2 carrots, diced into small pieces
2 sticks celery, diced into small pieces
2 onions, finely diced
2 cloves garlic, minced
250g vermicelli pasta, broken into 1/3 lengths (or use angel hair pasta if you can find it, I couldn't get any!)
3L vegan chicken stock (I am a fan of Massel powdered stock)
A big handful of flat-leaf parsley, chopped
2 tbsp Nuttelex
1. Melt the Nuttelex in a large saucepan, then add the carrot, celery, and onion and fry for 5 minutes.
2. Add the garlic and fry for a further 2 minutes. Then add stock and bring to the boil.
3. Add the pasta and stir. Boil soup for 10 minutes, or until the pasta is cooked.
4. Stir in the chopped parsley and serve.
Happy eating! :)
