Vegetable soup with spaghetti

Ingredients for 8 servings:

• 2 small heads of cauliflower
• 1 stalk(s) leek
• 1 celeriac
• 4 onions
• 5 carrots
• 7 tomatoes
• 2 kohlrabi
• 2 ½ liters of broth
• oil
• salt and pepper
• 5 cloves garlic
• 400g spaghetti
• 2 bunches of chives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

healthy party soup for veggies

Basically, any vegetables can be used for this soup. Just make sure that the firmer varieties (root vegetables) are added to the pot about 10 minutes before the rest of the vegetables. Dice the onion. Remove the green parts from the leek, wash the leek and slice it. Wash the cauliflower and cut it into florets. Peel the celery and kohlrabi and dice them. Cut the carrots into slices about 1/2 cm thick. Cut the tomatoes into wedges. Sauté the onion, carrots and diced celery in oil or butter. Add the stock and season with salt, pepper and crushed garlic. Cook for about 10 minutes. Add the remaining vegetables and cook for another 15 minutes. Break the spaghetti once or twice, depending on its length, and add it to the soup. Cook until tender. Season with salt and pepper. You can also add any herbs you like.