Quick tomato soup with peas and noodles
Peel a squash, grate it and squeeze the garlic. Put the carrot on a large grater and chop the garlic into cubes. Bake both in hot oil approx. 3-4 minutes, then add the tomato puree and 2 liters of water and let it boil for approx. 5 minutes.
Boil al dente noodles in a sufficient amount of salted water, then strain under a stream of cold water.
Add the peas to the soup and simmer for another 5 minutes. Wash the basil, drizzle and finely chop the leaves.
Season the soup with salt and ground pepper and a pinch of sugar, add the noodles and remove from the heat. Sprinkle the chopped basil on top and serve.