Tortellini soup

Ingredients for 4 servings:

• 200 g fennel
• 4 Roma tomatoes
• ½ broccoli
• 2 carrots
• 3 spring onions
• 1 bunch of chives
• 1 organic lemon(s)
• 1 liter vegetable broth
• 1 tbsp balsamic vinegar, lighter
• 1 garlic clove(s)
• 1 pack of tortellini with vegan vegetable filling
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

French-inspired, vegan

Slice the chives into rings, finely chop the garlic, finely chop the fennel greens, grate the lemon zest, and mix with the garlic, fennel greens, and chives. Set everything aside. Slice the fennel, quarter the tomatoes, slice the spring onions, cut the broccoli into florets, slice the carrots, and bring the vegetable stock to a boil. First, add the carrots and fennel and cook for about 3 minutes. Then add the broccoli and spring onions. Simmer for another 2 minutes. Stir in half of the chive mix. Add the tomatoes and tortellini and simmer until the tortellini are tender, seasoning with pepper if desired. Transfer to a plate and top with the remaining chive mix and 1-2 squeezes of lemon juice.