John Myers
Contents
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Ingredients
- 60 g Parmesan
- 2 Stalk Parsley
- 5 leaves Basil
- 1 piece Onion, quartered
- 1 piece Clove of garlic
- 1 piece Carrot, cut into pieces
- 50 g Chopped celery
- 3 piece Halved tomatoes
- 20 g Oil
- 400 g Mixed vegetables, cut into pieces
- 1,5 tsp Salt
- 1 Msp Pepper
- 950 g Water
- 2 cube Vegetable broth
- 60 g Small soup noodles as desired
Instructions
- Chop the Parmesan and herbs in a mixing bowl for a short 18 seconds on level 10 and then transfer.
- Chop the onion, carrot, garlic, tomato and celery in a mixing bowl for 4 seconds on speed 5. Add the oil and other vegetables and fry for about 3 minutes at 100 degrees / counterclockwise / speed 1.
- Pour in the water (note the maximum capacity!), Add the stock cube, salt and pepper and cook for approx. 17 minutes at 100 degrees / counterclockwise / speed 1. Then add the soup noodles (e.g. starch noodles) and cook for about 8 minutes at 100 degrees / counterclockwise / speed 1. However, this depends on the specified cooking time of the pasta.
- Arrange the soup on plates and sprinkle with the cheese and herb mixture.
Tips and variations:
- You can use a wide variety of vegetables, e.g. B leeks, kohlrabi, savoy cabbage, broccoli, cauliflower, peas, white cabbage, potatoes etc ... If you use spinach or Swiss chard, only put it through the lid opening 5 minutes before the end of the cooking time, using correspondingly fewer other vegetables. Use baked peas or buckwheat grains instead of soup noodles.
- I often puree half of the soup and then add the portion that was removed. Then you have a semi-creamy soup with pieces of vegetables.
Nutrition
Serving: 100gCalories: 14kcalCarbohydrates: 2.6gProtein: 0.5gFat: 0.2g
