Carrot - 1, peeled and grated
Courgette/Zucchini - 1, washed and grated
Celery - 2 stalks finely chopped
Garlic Oil- 2, tsp
Tomato - 2, cut into 1cm/inch pieces
Chicken stock or Vegetable Stock - 1,25L/ 5 cups
Olive Oil - 2 tablespoons
Flat leaf Parsley - a handful, finely chopped
Saffron Threads - a pinch
Fine Rice Noodles - a handful
Potato - 1, peeled and grated
Sea salt -
Black pepper -
Peel or wash the vegetables and finely grate the carrot, courgette, celery and potato. Chop the flat leaf parsley. Heat the olive oil in your stockpot over medium heat, add the grated courgette, carrot, potato and a handful of rice noodles.
Stir and cook for 3 minutes. Pour in the chicken or vegetable stock, add a pinch of saffron threads, garlic oil and the chopped parsley. Cover and simmer for 15 minutes, stirring occasionally. Stir in the tomatoes, simmer for another 5 minutes, and season with salt and pepper. Ladle in to bowls and serve immediately.