How to make
Clean all fresh vegetables and mushrooms.
Grind the onion, celery and cherry tomatoes in a blender (I used cherry tomatoes because they are sweeter and especially in the winter season I prefer them to regular tomatoes).
Heat the oil and fry the grinded vegetables in it for 5 minutes on moderate heat.
Cut the potato, carrot, zucchini and oyster mushrooms into small cubes as for soup. Also chop the spring onion and parsley together with the stalks. Put them in the pot with the fried vegetables on the stove, add the frozen broad beans and peas and cover them with 3-4 cups (800-900 ml) water or enough to cover the products by at least 2 fingers.
Put the broth cube in the soup, season with black pepper and salt, by being careful because the broth is also salty.
Boil covered for 20-25 minutes.
During this time, the vegetables should be very well cooked, but just in case, taste them and if necessary, extend the time, if needed.
Add water to desired consistency, but generally this vegetable soup should be thicker.
For the egg noodles, beat the eggs, maybe two at a time to make it easier. Season them with salt and black pepper and pour them into a greased non-stick pan in a thin layer. Prepare a kind of omelet, but without folding it. If it's bigger and flipping is difficult, just cover with a lid briefly to cook the top as well.
Transfer the thin egg omelet (or omelets if you're making two) onto a cutting board and cut them into thin strips to act as our improvised noodles.
Serve the vegetable soup hot, by placing a nest of egg noodles and a sprinkling of chopped parsley on top of each serving.
The vegetable soup with egg noodles is ready.
