← All recipes

🍲 Vegetable Noodle Soup with Crispy Almond Parsley Crust

312 kcal · 30 min · 4 servings

Ingredients

• celery stalks 300 g
• carrots 2 pcs
• onions, yellow 1 pcs
• leek 1 pcs
• broccoli 2 pcs
• oil 3 tbsp
• vegetable broth 600 ml
• salt pinch
• pepper, black ground pinch
• marjoram, dried pinch
• fusilli 300 g
• almonds, whole, blanched 20 g
• garlic cloves 1 pcs
• parsley, fresh 60 g
• olive oil 5 tbsp

Instructions

1. 1. Thoroughly wash the celery stalks and carrots.
2. 2. Peel the vegetables and trim off the ends.
3. 3. Cut the celery and carrots into coarse cubes.
4. 4. Halve the onion and peel it.
5. 5. Finely dice the onion.
6. 6. Thoroughly wash the leek.
7. 7. Slice the leek into thick rings.
8. 8. Clean the broccoli.
9. 9. Divide the broccoli into small florets about 2 to 3 centimeters in size.
10. 10. Peel the tough stalk of the broccoli.
11. 11. Coarsely dice the peeled stalk.
12. 12. Heat 2 tablespoons of oil in a pot over medium to high heat.
13. 13. Add the prepared vegetables, except the broccoli florets, to the pot.
14. 14. Sauté the vegetables for about 3 to 4 minutes.
15. 15. Deglaze the vegetables with broth.
16. 16. Add salt, pepper, and marjoram.
17. 17. Bring the soup to a boil.
18. 18. Let the soup simmer over medium heat for approx. 12 minutes.
19. 19. Stir in the broccoli florets and the noodles.
20. 20. Cook the soup for another 4 to 5 minutes.
21. 21. Stir the soup occasionally.
22. 22. Coarsely chop the almonds.
23. 23. Peel the garlic.
24. 24. Finely chop the garlic.
25. 25. Heat 1 tablespoon of oil in a skillet over medium heat.
26. 26. Toast the almonds for about 2 to 3 minutes until golden brown.
27. 27. Add the garlic to the skillet.
28. 28. Briefly mix the garlic with the almonds.
29. 29. Transfer the almond-garlic mixture to a bowl to cool.
30. 30. Wash the parsley.
31. 31. Dry the parsley thoroughly.
32. 32. Pluck the parsley leaves off the stems.
33. 33. Finely chop the parsley leaves.
34. 34. Add the chopped parsley and 4 tablespoons of olive oil to the cooled almond-garlic mixture.
35. 35. Mix the topping ingredients thoroughly.
36. 36. Season the topping with salt and pepper.
37. 37. Check if the noodles are al dente and the broccoli is tender.
38. 38. Finally, season the soup with salt and pepper.
39. 39. Fill the soup into deep plates.
40. 40. Sprinkle the soup with the almond-parsley topping.
41. 41. Enjoy your meal!

Nutrition per serving

• kcal: 312
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 30 g