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🍽️ Creamy Tomato Spiral Pasta Soup

371 kcal · 30 min · 4 servings

Ingredients

• 300 g Fusilli
• Salt
• 1 Shallot
• 1 Clove of garlic
• 200 g Celery root
• 800 g Tomatoes
• 100 g dried tomatoes
• 2 tbsp Olive oil
• 1 Bay leaf
• 1 tsp Juniper berries
• 1 Splash Red wine
• 800 ml Vegetable broth
• Salt
• Sugar
• Cayenne pepper
• freshly chopped dill (for garnish)

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Cook the spiral pasta (fusilli) in this salted water until they are al dente.
3. 3. Drain the pasta and rinse them briefly with cold water to stop the cooking process.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and the garlic.
6. 6. Peel the celery.
7. 7. Cut the celery into small cubes.
8. 8. Pour boiling water over the tomatoes.
9. 9. Shock the tomatoes immediately with cold water.
10. 10. Remove the skin from the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the seeds from the tomatoes.
13. 13. Dice the seeded tomatoes.
14. 14. Heat oil in a pot.
15. 15. Add the diced tomatoes, shallot, garlic, and celery to the hot oil.
16. 16. Sauté the vegetables for 2 to 3 minutes.
17. 17. Add the bay leaf and juniper berries.
18. 18. Deglaze the mixture with red wine.
19. 19. Pour in the broth.
20. 20. Add the fresh tomato cubes.
21. 21. Let the soup simmer on low heat for approx. 20 minutes, stirring occasionally.
22. 22. Add a little more broth if the soup becomes too thick.
23. 23. Add the prepared spiral pasta to the soup.
24. 24. Season the soup with salt.
25. 25. Add a pinch of sugar.
26. 26. Season with cayenne pepper.
27. 27. Divide the soup with pasta onto bowls.
28. 28. Sprinkle the finished soup with fresh dill.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 371
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 63 g