Creamy Melted Cheese and Noodle Soup

Peel the onion, carrots, and potatoes. Dice the potatoes into large cubes. Grate the carrots. Finely dice the onion.

Heat a little vegetable oil in a skillet and add the diced onion. Season with salt and pepper, and sauté until translucent. Then add the carrots to the onion.

Sauté the onion and carrots over medium heat until tender, stirring occasionally.

Place the diced potatoes in a pot, pour in 1 liter of water, and put on the stove. Once the water boils, add salt and cook the potatoes until tender.

A few minutes before the potatoes are done, add the sautéed onion and carrots.

Next, add the egg noodles to the soup. Toss in the frozen green peas straight from the freezer without thawing.

Bring the soup to a boil and simmer over medium heat for 5 minutes. The egg noodles should be cooked by this time.

Once the noodles are cooked, add the processed cheese to the soup. It's best to add the cheese in batches so it melts completely in the soup.

Bring the cheesy soup to a simmer, but do not let it boil. Turn off the heat.

Finely chop the parsley leaves.