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Carrots soup

Carrots soup


  • 200g ROMERO Vermicelli
  • 400g baby carrot
  • 1 L of clear chicken stock
  • 100 ml white wine
  • 8 clean spinach leaves
  • olive oil


First fry the carrots in a pan with a drizzle of olive oil. Cook them on medium heat for 10 minutes. After this time, add the chicken stock. Increase the heat and cook for a few minutes. Add vermicelli together with the wine and the spinach. Heat for about 10 minutes. When pasta and ingredients are cooked serve immediately.

See other recipes: Vermicellli