Noodle vegetable soup with turkey breast

Name: Noodle vegetable soup with turkey breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Leek (leek; approx. 200 g); 250 g Carrots; 350 g Celery Tuber; 300 g Turkey escalope; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 3 Stem(s) Thyme; 1,3 l Vegetable broth (instant); 1 Bay leaf; 100 g Fork spaghetti; 100 g frozen peas; 7-10 Tbsp Pepper; 7-10 Tbsp Basil and thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 Leek (leek; approx. 200 g)
250 g Carrots
350 g Celery Tuber
300 g Turkey escalope
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
3 Stem(s) Thyme
1,3 l Vegetable broth (instant)
1 Bay leaf
100 g Fork spaghetti
100 g frozen peas
7-10 Tbsp Pepper
7-10 Tbsp Basil and thyme

Directions

1
Peel garlic and dice finely. Clean, wash and chop the leek. Peel, wash and chop carrots and celery. Wash, dab dry and dice turkey meat. Heat the oil in a pot and fry the turkey meat in it at high heat until golden brown, seasoning with salt and paprika.
2
Take out and stew the vegetables in the frying fat. Wash the thyme and dab dry. Add stock, stir in laurel and thyme and cook covered for about 10 minutes. Stir in the noodles and continue cooking for about 10 minutes.
3
After approx. 5 minutes add the turkey and peas and finish cooking. Remove thyme and season the soup with salt and pepper. Arrange in deep plates and serve garnished with basil and thyme.