Fiery tomato soup with noodles and pesto

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown. Let them cool down. Wash parsley and shake dry. Pluck off the leaves and chop them roughly. Peel 1 clove of garlic and chop it coarsely. Chop garlic, parsley and almonds in the universal chopper.

2. 2

   Add 100-150 ml oil and season with salt and pepper. Peel and wash carrot and celery and cut lengthwise into thin slices. Clean and wash the leek. Cut vegetables into small lozenges. Peel onion and rest of garlic and chop finely. Wash and seed the chillies and cut them into strips. Heat 2 tablespoons of oil in a pot. Fry onion and garlic until transparent. Add tomato paste and steam briefly. Deglaze with broth. Chop the tomatoes in the tin and add to the soup.

3. 3

   Heat 2 tablespoons of oil in a pot. Fry onion and garlic until transparent. Add tomato paste and steam briefly. Deglaze with broth. Chop the tomatoes in the tin and add to the soup. Bring to the boil, add vegetables and chilli. Cook for about 6 minutes. Season to taste with salt and pepper. Cook the noodles in plenty of boiling salted water for about 8 minutes. Drain and quench. Warm the noodles in the soup and serve with pesto

4. 4

   Bring to the boil, add vegetables and chilli. Cook for about 6 minutes. Season to taste with salt and pepper. Cook the noodles in plenty of boiling salted water for about 8 minutes. Drain and quench. Warm the noodles in the soup and serve with pesto

Nutrition Facts

KCAL
330 kcal

CARBS
21 g

FATS
24 g

PROTEINS
9 g