Groentesoep
The Quirky Foodster Team
Ingredients
- Carrots, diced — 2
- Leek, sliced — 1
- Celery stalk, chopped — 1
- Vermicelli noodles — 60 g (2 oz)
- Small meatballs — 200 g (7 oz)
- Chicken or vegetable stock — 1.4 L (48 fl oz)
- Chopped parsley — 2 tbsp
- Salt and pepper — to taste
Method
- Bring the stock to a boil in a large pot.
- Add the carrot, leek and celery, and simmer for 10 minutes.
- Add the meatballs and simmer for a further 8–10 minutes until cooked through.
- Add the vermicelli and cook for a final 3–4 minutes until tender.
- Season with salt and pepper, and stir in the chopped parsley before serving.
Introduction: A light, comforting vegetable soup with vermicelli and meatballs, a common everyday starter across Dutch households.
Cultural Background: Groentesoep reflects the practical, produce-forward style of Dutch home cooking, a simple, nourishing soup often served as a starter before a main meal or as a light lunch on its own.
Tips: Add the vermicelli last so it doesn't overcook and become mushy. Use small, bite-sized meatballs so they cook through quickly and evenly.
Variations: Add a handful of frozen peas for extra vegetables. Use a store-bought soup mix of dried vegetables as a quick shortcut.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: Can this soup be made vegetarian?
A: Yes, use vegetable stock and vegetarian meatballs, or omit the meatballs entirely for a simple vegetable soup.
Q: What is this soup typically served as?
A: A light starter before a main meal, or a simple lunch on its own with bread.
- Carrots, diced — 2
- Leek, sliced — 1
- Celery stalk, chopped — 1
- Vermicelli noodles — 60 g (2 oz)
- Small meatballs — 200 g (7 oz)
- Chicken or vegetable stock — 1.4 L (48 fl oz)
- Chopped parsley — 2 tbsp
- Salt and pepper — to taste
Please log in to leave a comment.