vegetable soup

Ingredients for 4 servings:

• 2 carrots
• 3 m.-sized potatoes
• 1 vegetable onion(s)
• 3 garlic cloves
• 1 small zucchini
• 1 can white beans
• 100 g lentils, red
• 100 g soup noodles
• 1 ¼ liters vegetable broth
• 3 tomatoes
• 1 tsp cumin
• 4 sprigs of coriander
• 1 tsp paprika powder
• 1 tsp cayenne pepper
• 1 pinch(s) basil
• 1 pinch(s) rosemary
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

rich and delicious

Cut the vegetables into small, bite-sized pieces. Heat the olive oil in a large pot and sauté the potatoes, carrots, onions, and garlic. Add the beans, pour in the vegetable stock, and bring to a boil. Wash and add the red lentils. Let everything simmer for about 5 minutes, then add the zucchini and tomatoes. Let simmer briefly. Finally, add the pasta, season with herbs, and serve. Couscous can also be used instead of pasta.