Summary

Ingredients

• 1 large onion (s)
• 3 clove (s) garlic
• 2 tablespoon olive oil
• 5 sticks celery
• 500 g carrot (s)
• 100 g peas (frozen)
• 2 cans tomato (s), chunky
• 2 bay leaves
• 2 tablespoon paprika powder, noble sweet
• 2 teaspoons thyme
• salt
• sugar
• Lemon juice
• 400 ml water
• 2 tablespoon crème fraîche
• 200 g Cabanossi

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion. Peel and finely dice the garlic. Sweat both in olive oil. Wash the celery stalks, cut into slices and sauté briefly.
2. Peel the carrots, cut them into slices and add them to the pot along with the peas, canned tomatoes, bay leaves, 3 teaspoons of salt and 400 ml of water. Let cook for 45 minutes or 20 minutes in the pressure cooker.
3. Then add the paprika powder and the crème fraîche. Season to taste with salt, possibly 1 teaspoon of sugar and a splash of lemon juice. Cut the Cabanossi into slices and add to the soup.
4. This goes well with ciabatta with herb butter.