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🍝 Hearty Potato Noodle Soup with Bell Pepper

365 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 150 g celeriac
• 0.5 stalk leek
• 1 red bell pepper
• 1 gherkin
• 120 g smoked tofu
• 400 g waxy potatoes
• 4 tbsp olive oil
• 800 ml vegetable broth
• 2 bay leaves
• salt
• pepper (from the mill)
• 150 g noodles (e.g. mixed leftover noodles)
• basil (for garnish)

Instructions

1. 1. Peel the onion, garlic, and celery. Cut them into small cubes.
2. 2. Clean the leek. Cut it into small pieces and wash them in a sieve under running water.
3. 3. Wash the bell pepper. Cut it in half, remove the inside, and cut the flesh into fine cubes or strips.
4. 4. Cut the cucumber and tofu into cubes.
5. 5. Peel the potatoes and cut them into cubes as well.
6. 6. Heat the olive oil in a large pot.
7. 7. Add all prepared ingredients to the pot and sauté them briefly.
8. 8. Deglaze the mixture with the broth.
9. 9. Season the soup with bay leaves, salt, and pepper.
10. 10. Let the soup simmer for about 20 minutes.
11. 11. Cook the noodles in salted water until they are al dente (firm to the bite).
12. 12. Drain the noodles and let them drain well.
13. 13. Stir the noodles into the finished soup.
14. 14. Serve the soup in small bowls.
15. 15. Garnish the bowls with fresh basil leaves.

Nutrition per serving

• kcal: 365
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 48 g