A vegetable soup that is very versatile and you can adjust the vegetables according to your personal preference or what you have available to you. It gets even better when we can also incorporate noodles, an ingredient that can help with the recipe, and richer. In addition to this, it is a great way to incorporate a variety of vegetables in a tasty bite to eat. Learn and enjoy!
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 1 large carrot, chopped into small cubes
- 1 the average potato, chopped into small cubes
- 1 courgette, chopped into small cubes
- 1 large tomato, chopped
- 1 stalk of celery (celery root), chopped
- 1 litre of vegetable stock (or water)
- 1 cup of pasta, (can be for a soup type elbow, or any other of your choice)
- 1 bay leaf
- 1 teaspoon dried thyme, or 1 bunch fresh
- Salt and pepper to taste.
- 1/2 cup green peas, fresh or frozen (optional)
- 2 tablespoons of parsley or parsley, chopped, to the end
Preparation:
- In a large saute pan, heat the olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and translucent.
- Add the carrots, potatoes, zucchini, tomatoes, and parsley.
- Stir-fry for a few minutes, stirring from time to time.
- Add the vegetable stock (or water), and a bay leaf.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Cook the vegetables for about 15 to 20 minutes, or until they are beginning to soften.
- Add the pasta to the pot and cook according to the directions on the package, generally, 8 to 10 minutes, or until the pasta is "al dente".
- If you're using it, add the peas and cook for a few minutes.
- Season with salt, pepper and thyme to taste.
- Remove the bay leaf and adjust seasoning as needed.
- Turn off the heat and add the parsley or parsley, chopped.
- Serve the soup hot, and if you wish, serve it with fresh bread or toast.
Offers
