Tagliatelle soup

Ingredients

• 800 ml Home made vegetable stock
• 100 g Tagliatelle, without eggs
• 1 tsp Mild red paprika powder
• 1 clove Garlic, minced
• 2 pcs Celery leaf, chopped
• 1 pinch Sea salt
• 1 pinch Black pepper

Method

1. Heat up olive oil in a pot on medium heat.
2. Add garlic and cook for one minute, constantly stirring.
3. Add vegetable stock and tagliatelle.
4. Make the soup boil, then turn heat lower.
5. Simmer the soup and cook the pasta.
6. Stir in chopped celery leaf and cook for more 5 minutes,
7. Serve immeadiately.