Soup with wok noodles

Ingredients for 4 servings:

• 1 ½ tbsp butter
• 5 cm leek
• 1 onion(s)
• 1 tbsp flour
• 6 tsp vegetable stock powder
• 1 ½ liters of water
• 1 tomato(s)
• 1 tbsp tomato paste
• Garlic granules
• 1 bell pepper(s), green, finely chopped
• salt and pepper
• 2 tbsp soy sauce
• 1 jar celery salad, chopped
• 1 tbsp, heaped cream cheese
• 200 g wok noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian and delicious

Set the stove to medium heat (level 3). Peel and dice the onion and leek. Peel and slice the bell pepper. Heat the butter in a 3-liter saucepan. Sauté the leek and onion. Dust with flour. Mix the broth with water and deglaze with it. Add the tomatoes and tomato paste and bring to a boil. Simmer for about 5 minutes. Season with garlic. Add the bell pepper and bring to a boil for 5 minutes. Season with salt and pepper. Add the soy sauce and celery salad, mix well, and reduce the heat to low. Stir in the cream cheese. Add the wok noodles and let stand for 3-4 minutes. Stir well again at the end and serve. Tip: You can add a spicy paste, such as red Thai paste or ground mild chili, to taste. White bread or a garlic baguette goes perfectly with this.