Vegetable Soup with Pasta
Potatoes contain resistant starch, which is not broken down by our body and can therefore serve as a source of nutrients for our important intestinal bacteria. A healthy intestine is a basic prerequisite for a healthy immune system. The essential oils from celery, leek and onion also support our immune system.
Use wholemeal noodles for vegetable soup with noodles, then the soup will be even richer in minerals and contains more healthy fiber.
- 1 bunch Soup vegetables (such as leeks, carrots and celery root)
- 400 grams starchy potatoes
- 1 onion
- 2 bay leaves
- 2 Celery (with inner leaves intact)
- 1 tablespoon neutral-tasting vegetable oil
- 1 ⅕ liters Chicken broth
- 2 tablespoons scallions
- 100 grams Crème fraiche
- freshly ground peppers
- 300 grams Pasta shell
Rinse and cut the leeks into rings. Rinse, peel and dice the carrots, celery root and potatoes. Finely slice the celery. Finely chop the leaves of the celery and set aside for garnish. Peel and finely chop the onion. Heat oil in a large saucepan. Saute the leeks, carrots, celery root and onion until beginning to turn tender. Add the potatoes and briefly saute, then pour in the broth, add bay leaves and bring to a boil. Reduce heat and let simmer for about 20 minutes. Remove bay leaves and purée the soup. Stir in the chives, celery and creme fraiche. Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente and drain. While still hot, mix together the pasta and the soup. Immediately serve garnished with celery leaves.