Summary

Ingredients

• 1.4 liter vegetable bouillon, homemade or stock cube
• 100 g pasta
• 1 small onion (s)
• 2 carrot (s)
• 1 zucchini
• 1 bell pepper (s), yellow
• 4 tomato (s), ripe
• some pepper and other spices to taste and taste
• some chives, finely chopped
• some parsley, finely chopped
• some oil, for stewing

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Instructions

1. Heat some oil in a saucepan. Peel the onion, chop it into small pieces and sauté in the hot oil for about 3 minutes. Pour in the vegetable stock and bring to the boil.
2. In the meantime, peel the carrots, wash the zucchini and cut both into thin slices. Wash and core the peppers and cut into small cubes. Wash the tomatoes, remove the stems and roughly chop them. Put the carrot slices in the boiling broth and pre-cook for approx. 2 minutes, then add the zucchini and noodles and cook over medium heat for approx. 7-10 minutes. After about 5 minutes, add the diced paprika and tomatoes and season with spices.
3. Arrange the soup in deep plates and garnish with finely chopped chives and parsley.
4. Preparation tip:
5. While the broth is boiling, slice the carrots just above the pot. Then wash the zucchini and also plane them directly over the pot. Add the pasta and before the diced peppers and tomatoes come in, you can, for example, B. the table can be set quickly or part of the equipment to be cleaned up.
6. Tasty tip:
7. Season with soy sauce. Or cut the sausage or cervelat into slices and add to the soup just before serving. Or serve with grated cheese.