Soup with Brussels Sprouts, Beans and Noodles

Although there is no meat component in this soup, it nevertheless turns out to be satisfying due to the abundance of vegetables and the addition of noodles. For vegetables, we use Brussels sprouts, onions, beans, and carrots. Celery root gives the soup a special piquancy

Cook: 40 minutes

Servings: 4

Ingredients

Directions

Peel the celery root and rub it on a coarse grater. Grate the peeled carrots as well. Peel and chop the onions.
Heat the sunflower oil in a saucepan or saucepan with a thick bottom. Put the carrots, celery, and onions in a saucepan and fry for 3-5 minutes. Add the canned beans.
Cut the heads of Brussels sprouts in half. Add the cabbage to the pot. Pour the contents of 250 ml of water, add tomato paste, salt, ground pepper, coriander, and paprika. Simmer over low heat for 15 minutes.
We use this time to cook noodles. In a separate saucepan, boil water put the noodles, and boil until tender, according to the instructions on the package.
Throw the cooked noodles in a colander and rinse. Chop the parsley finely. Add the noodles to the soup pot. Add 750 ml more water, bring to a boil and leave to simmer for another 5 minutes. We try it for salt, if necessary, add some salt.
Add greens and turn off heating. The soup is ready.

Bon Appetit!

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