Tomato soup with fried noodles

Ingredients for 4 servings:

• 50 g pasta, small, narrow
• 1 onion(s)
• 2 garlic cloves
• 450 g tomatoes
• 1 liter vegetable broth
• 1 tsp coconut blossom sugar
• e.g. sea salt
• ½ tsp Timutpfeffer, ground örsert
• ½ tsp chili flakes, Korean
• 1 bunch of coriander
• 4 tbsp olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Fry the uncooked pasta in a pan with 3 tablespoons of olive oil until golden brown. Set the cooked pasta aside. Peel and roughly chop the onion and garlic. Roughly dice the tomatoes and puree them with the garlic and onion. Heat 1 tablespoon of olive oil in a saucepan and fry the pureed mixture for 5 minutes, stirring. Then add the pasta and vegetable stock. Season the soup with sugar, salt, pepper, and chili flakes and simmer until the pasta is al dente. Wash and finely chop the coriander. Serve the soup on a plate and sprinkle with the coriander.