Confetti Soup

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 250g mozzarella
• 1 liter of water
• 4 tbsp vegetable broth, clear
• 3 tbsp noodles (soup noodles)
• n. B. Cress

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and wash the bell peppers, remove the skins, deseed, and cut into small cubes. Drain the mozzarella and cut into cubes. Bring 1 liter of water to a boil in a saucepan. Dissolve the vegetable stock in it, add the diced bell peppers and pasta, and cook for about 5-10 minutes, depending on the type of pasta. Ladle the soup into bowls and serve garnished with mozzarella cubes and cress. Serve with croutons. Tip: Add the mozzarella balls to the soup, not to the pot while it’s cooking, but rather on top of the soup, otherwise the cheese will clump together into a large cube.