Vegetable Noodle Soup
Rinse carrot and zucchini and cut into fine strips (julienne).
Boil about 1 liter (approximately 64 ounces) of water in a large pot with vegetable stock, add pasta and simmer for 10 minutes.
Rinse leek, cut in half lengthwise, trim as needed and also cut into fine strips. Add leeks and peas to the pot and leave for another 5 minutes.
Season the soup with butter, salt, pepper and nutmeg. Serve soup in deep plates garnished with parsley.