115 kcal
(1)
| Difficulty: | easy |
| Preparation: | 25 min |
| Ready in: | 35 min |
Low-sugar
Low-fat
High-protien
high-fiber
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 115 kcal | (6%) | |
| Protein | 5 g | (10%) | |
| Fat | 2 g | (3%) | |
| Carbohydrates | 18 g | (7%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 5 g | (17%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 6 ounces | Alphabet-shaped pasta |
| Salt | |
| 3 | Carrots |
| 1 ½ pieces | Celery root |
| 1 ½ small stalks | Leek |
| ¾ | Napa cabbage |
| 1 ½ | Bell pepper |
| 1 ½ tablespoons | Canola oil |
| Pepper | |
| 2 ¼ quarts | Vegetable stock |
| 1 ½ bunches | Parsley |
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Kitchen Utensils
2 Pots, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Sieve, 1 Tablespoon, 1 Measuring cups, 1 Large knife, 1 Silicone spoon
Directions
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1 Cook pasta according to package directions in a pot of boiling salted water just until al dente.
2 Meanwhile, peel carrots and celery root, then cut each into 5 mm (approximately 1/4-inch) cubes.
3 Halve leek lengthwise, rinse and drain, then cut into thin rings.
4 Rinse and drain cabbage, cut out core and then cut cabbage into thin strips.
5 Halve bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into thin strips.
6 Drain the past, rinse in cold water and drain well.
7 Heat the oil in a pot. Add carrots and celery root and sauté 1 minute.
8 Add pepper and cabbage and sauté briefly. Season with salt and pepper, add the broth and cook on medium heat for 10 minutes.
9 Add leek and cook for another 4 minutes. Meanwhile, rinse the parsley, shake dry and chop finely.
10 Add pasta to vegetable soup and heat through briefly. Pour the vegetable soup in a bowl, sprinkle with parsley and serve.
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