Italian soup with tomatoes, carrots and celery

Ingredients for 4 servings:

• 1 large onion(s)
• 3 garlic cloves
• 2 tbsp olive oil
• 5 stalk(s) celeriac
• 500 g carrot(s)
• 100 g peas (frozen)
• 2 can/n tomatoes, chunky
• 2 bay leaves
• 2 tbsp paprika powder, sweet
• 2 tsp thyme
• Salt
• Sugar
• lemon juice
• 400 ml water
• 2 tbsp crème fraîche
• 200 g Cabanossi

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Healthy and surprisingly tasty; enjoyed by many who don’t actually like celery

Peel and dice the onion. Peel and finely dice the garlic. Sauté both in olive oil. Wash and slice the celery stalks, then sauté briefly. Peel and slice the carrots and add them to the pot along with the peas, canned tomatoes, bay leaves, 3 teaspoons of salt, and 400 ml of water. Cook for 45 minutes or 20 minutes in a pressure cooker. Then add the paprika and crème fraîche. Season to taste with salt, 1 teaspoon of sugar, and a squeeze of lemon juice. Slice the Cabanossi and add to the soup. Serve with ciabatta and herb butter.