Noodle – vegetable soup with turkey

Ingredients for 4 servings:

• 1 garlic clove(s)
• 150 g leek
• 200 g carrot(s)
• 250 g celeriac
• 300 g turkey schnitzel
• 2 tbsp olive oil
• salt and pepper
• 3 tbsp vegetable broth
• 1 bay leaf
• 100 g pasta (fork spaghetti)
• 400 g pea pod(s), fresh
• 100 g peas (frozen)
• 100 g basil
• Paprika powder, sweet
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the garlic. Trim, wash, and slice the leek. Peel, wash, and slice the carrots and celery into small pieces. Wash the turkey schnitzel, pat dry, and slice into cubes. Heat the oil in a large pot and brown the meat vigorously. Season with salt and pepper, and remove. Sauté the prepared vegetables in the frying fat. Wash the thyme. Deglaze the vegetables with 1 1/4 liters of water, bring to a boil, and stir in the stock. Add the bay leaves and thyme, except for a little for garnish. Cover and simmer for 20-25 minutes. Shell and wash the peas. After about 15 minutes of cooking, add the pasta, meat, and peas to the soup. Remove the thyme. Season the soup with salt and pepper. Garnish with the remaining thyme and basil.