Source: dLife

A light tasting vegetable soup.

Servings

1 large yellow bell pepppers
2 large zucchini
2 fresh carrots
3.5 oz kohlrabi (1 kohlrabi)
1.5 cup low sodium vegetable broth
2 oz rice vermicelli
1 pinch salt and pepper

1 Cut the pepper into quarters, removing the seeds and core. Then cut the zucchini and carrots lengthwise into 1/4 inch slices and slice the kohlrabi into 1/4 inch rounds.
2 Using tiny cookie cutters, stamp out shapes from the vegetables or use a very sharp knife to cut the sliced vegetables into stars and other decorative shapes.
3 In a large pan, place the vegetables and stock and simmer for 10 minutes (or until vegetables are tender).
4 Season to taste with salt and pepper.
5 Meanwhile, prepare the vermicelli in a bowl, cover with boiling water and set aside for 4 minutes.
6 Drain, then divide among four warmed bowls. Ladle over soup and serve.

Saute the leftover vegetable pieces in some oil and mix with cooked brown rice to make a tasty risotto.