Noodle Soup

1 tablespoon of olive oil
1 large onion, chopped
2 medium-size carrots, chopped
1 celery stalk, diced
6 cups of a very fine vegetable broth
A pinch of turmeric
Salt to taste
Freshly ground black pepper
6 ounces of egg noodles, or fettuccine broken into thirds or make your own noodles for a truly superb soup
1 tablespoon

In a large saucepan, heat the oil over medium heat.

Add the onion, the carrots and the celery, cover, and cook, stirring a few times, until softened, about 5 minutes.

Add the stock, the turmeric, the salt to taste, and the pepper to taste. Bring to the boil, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, perhaps 30 minutes.

About 10 minutes before the vegetables have finished cooking, add the noodles.

When the vegetables and the noodles are tender, stir the parsley into the soup and adjust the seasoning.

Simmer for 5 minutes.

Serve.