Summary

Ingredients

• 1 onion (s)
• 400 g carrot (s)
• 1 clove garlic
• 2 teaspoons fat
• 1 tablespoon paprika pulp
• 1 tablespoon tomato paste
• 1 liter vegetable stock
• salt
• pepper
• Paprika powder
• 1 pinch (s) sugar
• 200 g peas, frozen
• 300 g corn, canned
• 400 g tortellini, fresh
• parsley

Print Recipe Pin Recipe

Instructions

1. Dice the onions and carrots and sauté in the fat with the pressed garlic clove. Add the pepper and tomato paste and deglaze with the vegetable stock. Season well with salt, pepper, paprika powder and the sugar. Add the peas, corn and tortellini and simmer for about 15 minutes.
2. Season the soup to taste and serve sprinkled with chopped parsley.
3. Tip: If you like it a little spicier, you can add Worcestershire sauce, Tabasco, Sambal Oelek or something similar.