Vegetable soup

Ingredients for 4 servings:

• 320 g soup noodles, short, e.g. B. Ditalini, Farfalle, Orecchiette…
• 1 m.-sized potato(s)
• 1 carrot(s)
• 1 stalk(s) leek
• 1 celery stick
• 1 onion(s)
• olive oil
• salt and pepper
• e.g. Parmesan

Instructions

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

Simple vegetable cream soup with noodles

Peel and chop the potatoes, onion, and carrot. Trim and wash the leeks and celery, then roughly chop them. Add 1 liter of water to the vegetables and simmer until soft (15 minutes, or until the potatoes are tender). Blend the vegetables in the water using a hand blender (adding more water if necessary until the desired consistency is reached), and season with salt and pepper. The pasta can either be cooked separately in salted water according to the package instructions or added directly to the soup after blending (if everything is to be eaten immediately and not pre-cooked). Simply bring the blended soup back to a boil, add a handful of pasta per person plus a handful for the pot, and cook according to the package instructions. Grate Parmesan cheese (or use a vegan alternative, or omit it) over the soup in bowls and drizzle with extra virgin olive oil. In summer, you can replace the leeks with zucchini. Instead of pasta, you can also use long-grain rice (same amount, one fistful of rice per person plus one for the pot). This is a classic “primo” (starter soup) for lunch or dinner in Italy.