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Le Chaudron recipe
Soupe-repas aux petites pâtes et légumes
Pasta and vegetable meal soup
⏱ 30 minServes 4Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
80 g (3 oz)small pasta
2carrots, finely diced
1zucchini, finely diced
1potato, diced
800 ml (3⅓ cups)unsalted vegetable stock
- 80 g (3 oz) small pasta
- 2 carrots, finely diced
- 1 zucchini, finely diced
- 1 potato, diced
- 800 ml (3⅓ cups) unsalted vegetable stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dice the carrots, zucchini and potato very small.
- Put the stock and vegetables in a saucepan.
- Cook 15 minutes over low heat until very soft.
- Add the pasta and cook per the package.
- Everything should be soft.
- Let cool to lukewarm before serving.
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