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🍽️ Hearty Vegetable Soup with Porcini Ravioli

290 kcal · 30 min · 4 servings

Ingredients

• 1 bunch carrots
• 500 g green asparagus
• 100 g snow peas
• 120 g small onions
• 1 clove garlic
• 10 g dried porcini mushrooms
• 5 tbsp olive oil
• 1 l instant vegetable broth
• 150 g cherry tomatoes
• 250 g porcini ravioli fresh pack (1 pack)
• salt
• pepper
• basil
• 60 g freshly grated parmesan

Instructions

1. 1. Peel the carrots and slice them thinly.
2. 2. Peel the bottom third of the asparagus and trim off the woody ends.
3. 3. Rinse the asparagus and slice the stalks into thin pieces.
4. 4. Keep the asparagus tips whole.
5. 5. Rinse the snow peas, trim the ends, and cut them in half diagonally.
6. 6. Peel the onions and slice them into rings.
7. 7. Peel the garlic and chop it finely.
8. 8. Grind the porcini mushrooms finely in a food processor.
9. 9. Heat oil in a pot and sauté the onions and carrots in it.
10. 10. Stir in the ground porcini mushrooms and the garlic.
11. 11. Deglaze with vegetable broth and bring to a boil.
12. 12. Add the remaining vegetables and cook uncovered for 5 minutes.
13. 13. Add the tomatoes and the ravioli.
14. 14. Finish cooking the soup according to the stated cooking time.
15. 15. Season the soup with salt and pepper to taste.
16. 16. Rinse the basil and shake it dry.
17. 17. Chop the basil finely.
18. 18. Serve the soup sprinkled with fresh basil and Parmesan cheese.

Nutrition per serving

• kcal: 290
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 17 g