Slice 2 bunches of young onions and saute it in olive oil,
add 5 sliced carrots and one sliced celery
1 small, white radish cut into strips,
1 stem cabbage, cubed
infuse 3l stock, add radish and stem cabbage,
add 1 small savoy cabbage, finely sliced and
after a quarter of an hour add 1 cup of mini tomatoes,
season with lots of herbs, pepper and salt
Serve with 250g boiled noodles and top with feta cheese
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