Alphabet Vegetable Soup
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
- 4 ounces
- 1 piece
- 1 small stalk
- 1 tablespoon
- 1 ½ quarts
- 1 bunch
Cook pasta according to package directions in a pot of boiling salted water just until al dente.
Meanwhile, peel carrots and celery root, then cut each into 5 mm (approximately 1/4-inch) cubes.
Halve leek lengthwise, rinse and drain, then cut into thin rings.
Rinse and drain cabbage, cut out core and then cut cabbage into thin strips.
Halve bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into thin strips.
Drain the past, rinse in cold water and drain well.
Heat the oil in a pot. Add carrots and celery root and sauté 1 minute.
Add pepper and cabbage and sauté briefly. Season with salt and pepper, add the broth and cook on medium heat for 10 minutes.
Add leek and cook for another 4 minutes. Meanwhile, rinse the parsley, shake dry and chop finely.
Add pasta to vegetable soup and heat through briefly. Pour the vegetable soup in a bowl, sprinkle with parsley and serve.