Container Tight Soup

Ingredients

• 2 liters vegetable broth
• 2 large carrots
• 1 cucumber
• 1 leek
• 1 red onion
• 2 cloves garlic
• 1 red chili pepper
• 100 g fine vermicelli
• 2 tbsp oil
• 1 tsp white pepper
• salt to taste
• 1 bunch fresh parsley

Method

1. Cut the carrots into thick sticks of about 5 cm, the cucumber into similar pieces, and the leek into thin rings.
2. Finely chop the red onion and garlic. Slice the chili pepper into thin rings.
3. Heat oil in a soup pot. Sauté onion, garlic, and chili for 2 minutes.
4. Add leek, carrot sticks, and broth. Bring to a boil and simmer for 10 minutes.
5. Add the vermicelli and cook for another 5 minutes.
6. Meanwhile, cut the cucumber into sticks the same length as the carrot.
7. Season the soup with white pepper and salt.
8. Ladle the soup into deep plates. In the center of each plate, stack a square 'container' from alternating carrot and cucumber sticks to form a box shape.
9. Garnish with fresh parsley around.

Serving notes

• Serve with crispy baguette for a 'harbor' touch.
• Let guests break open the container for the spicy surprise.