Recipe

Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 tsp Ground Black Pepper; 70 g Angel Hair Pasta; 2 unit Celery; 0.75 unit Red Onion; 1.5 tsp Table Salt; 1.5 tbsp Vegetable Oil; 2 tbsp Parsley; 0.75 unit Leek; 1 unit Carrot; 180 g Macre Squash; 4 unit Yellow Potato; 0.5 tsp Dried Oregano; 2 unit Garlic; 1.6 l Vegetable Broth; 0.75 cup Fresh Green Peas

Clear, gentle and properly homemade, with tender vegetables in a light broth. Yellow potatoes, squash and angel hair pasta give it body without making it heavy. An everyday hot soup that is easy to love.

35 min4 servingsFree

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What you need

Ingredients

0.5 tspGround Black Pepper
70 gAngel Hair Pasta
2 unitCelery
0.75 unitRed Onion
1.5 tspTable Salt
1.5 tbspVegetable Oil
2 tbspParsley
0.75 unitLeek
1 unitCarrot
180 gMacre Squash
4 unitYellow Potato
0.5 tspDried Oregano
2 unitGarlic
1.6 lVegetable Broth
0.75 cupFresh Green Peas

Per serving

Nutrition

kcal: 308
fat g: 5.89
carbs g: 57.47
fiber g: 7.5
protein g: 9.18

Step by step

Preparation

1
Chop the **onion**, **garlic**, **leek** and **celery** small. Peel the **yellow potatoes** and **carrot**; dice them along with the **squash** so everything cooks evenly.
2
Heat the **oil** and cook the **onion**, **leek** and **celery** for **5 minutes**, until soft and translucent. Add the **garlic** and cook for **1 more minute**, without letting it brown hard.
3
Pour in the **vegetable broth** and add the **yellow potatoes**, **carrot**, **squash**, part of the **salt** and the **pepper**. Simmer gently for **12 minutes**, until the potato is almost tender.
4
Add the **peas**, **angel hair pasta**, **oregano** and remaining **salt**. Cook for **4 to 5 minutes**, until the pasta is tender and the soup stays clear.
5
Turn off the heat, add the **parsley** and rest for **3 minutes**. Serve hot; the vegetables should be tender but recognizable, not lost in a shapeless soup.