Purple Minestrone

Ingredients for 2 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 potato(s), waxy
• 1 large carrot(s), blue!
• 200 g broccoli
• 100 g leek
• 2 large tomatoes
• 3 sprigs of oregano
• 1 bunch of basil
• 80 g pasta (croissants)
• 1 tbsp olive oil
• ½ liter vegetable broth
• 1 bay leaf
• 100 g peas, young (frozen or fresh)
• Allspice
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion and garlic. Peel and dice the potato. Peel and thinly slice the carrot. Cut the broccoli into small florets. Thinly slice the leek. Trim the stems from the tomatoes, place the tomatoes in boiling water for about 10 seconds, rinse with cold water, peel, and cut into small pieces. Finely chop the oregano and finely slice the basil. Cook the croissants in salted water until al dente, then strain and drain. Heat the olive oil in a non-stick pan and fry the onion and garlic until golden brown, stirring occasionally. Deglaze with the stock and season with oregano, allspice, nutmeg, and bay leaf. Bring the soup to a boil, add the potato and carrot, and simmer covered for 7 minutes. Add the broccoli, leek, and tomatoes, and simmer covered for another 8 minutes. Add the peas and simmer gently for another 3 minutes. The vegetables should still be firm to the bite. Mix in the pasta and basil. Season the minestrone with salt and pepper and serve.