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🍝 Creamy Vegetable Soup with Pasta

525 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup greens (leek, carrots, celery )
• 400 g floury potatoes
• 2 celery stalks (with greens)
• 1 onion
• 1 tbsp rapeseed oil
• 1.2 l vegetable broth
• 2 bay leaves
• 300 g shell pasta
• 2 tbsp chive rings
• 100 g crème fraîche
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut off the tough ends from the leek.
3. 3. Slice the leek into thin rings.
4. 4. Peel the carrots, celery, and potatoes.
5. 5. Wash the peeled vegetables.
6. 6. Dice the carrots, celery, and potatoes into small cubes.
7. 7. Cut the celery stalks into thin strips.
8. 8. Finely chop the green leafy parts of the celery.
9. 9. Set aside the chopped greens for garnish.
10. 10. Peel the onion.
11. 11. Finely chop the onion.
12. 12. Heat the oil in a large pot.
13. 13. Sauté the leek, carrots, celery, and onion over medium heat.
14. 14. Add the potato cubes to the pot.
15. 15. Fry the potatoes briefly.
16. 16. Pour in the vegetable broth.
17. 17. Add the bay leaf to the soup.
18. 18. Bring the soup to a boil.
19. 19. Simmer the soup for about 20 minutes.
20. 20. Cook the pasta in plenty of salted water.
21. 21. Cook the pasta until al dente, as indicated on the package.
22. 22. Drain the pasta.
23. 23. Remove the bay leaf from the soup.
24. 24. Blend the soup until smooth.
25. 25. Stir the chives into the soup.
26. 26. Stir the celery strips into the soup.
27. 27. Stir the crème fraîche into the soup.
28. 28. Ensure the soup is no longer boiling.
29. 29. Season the soup with salt to taste.
30. 30. Season the soup with pepper to taste.
31. 31. Serve the vegetable soup.
32. 32. Garnish the soup with the reserved celery greens.

Nutrition per serving

• kcal: 525
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 84 g