This second course in our 7-course dinner was really a no-brainer, and I’ll admit I didn’t put much effort into it – it was simply there because I needed a soup course 🙂 In an idealistic world I might have slaved for hours making a whole two cups of delectable homemade broth, but in order to spend more time with my man than with my stove, I opted for this quickie instead.
2 C boiling water
1 Cup-a-soup 20 g individual portion sachet (I used a creamy chicken and chives flavour)
1 t chicken or veg stock powder
1/3 C frozen peas and corn
Handful rice vermicelli noodles
1. Place boiling water in a pot with the soup and stock powder.
2. Add frozen veg and noodles. Cook gently for about 5 minutes until veg and noodles are tender.
3. Serve with seeded bread rolls, warmed up for a minute in the oven or microwave.