Coloured vegetable soup

Name: Coloured vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Shallot; 200 g red pepper; 50 g Celery; 2 TABLESPOONS Oil; 2 (425 ml, 400 ml) Glasses of vegetable stock; 100 g Noodles (e.g. mussel noodles); 1/4 collar Parsley; 75 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Marjoram

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Shallot
200 g red pepper
50 g Celery
2 TABLESPOONS Oil
2 (425 ml, 400 ml) Glasses of vegetable stock
100 g Noodles (e.g. mussel noodles)
1/4 collar Parsley
75 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Marjoram

Directions

1
Peel and finely dice the shallot. Clean, wash and chop the peppers. Celery clean, wash and cut into very fine strips. Heat oil in a pot and fry shallots until translucent.
2
Add the paprika and celery and sauté briefly. Deglaze with stock, bring to the boil, add pasta and cook for about 9 minutes. In the meantime wash parsley, dab dry and chop finely. Clean the mushrooms, wash if necessary and slice very finely.
3
Season soup with salt and pepper. Add mushrooms and parsley. Serve in deep plates garnished with marjoram if desired.