Pea soup with spaetzle (diabetics)

Name: Pea soup with spaetzle (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 40 g peeled onion; 400 g polished celery; 200 g cleaned yellow pepper; 4 TABLESPOONS Olive oil; 2 tablespoons (15 g each) Tomato paste; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g Chick peas (canned); 200 g frozen large green beans; 100 g frozen peas; 75 g Spätzle; 7-10 Tbsp Celery green

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

40 g peeled onion
400 g polished celery
200 g cleaned yellow pepper
4 TABLESPOONS Olive oil
2 tablespoons (15 g each) Tomato paste
1/2 TEASPOON Rose peppers
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g Chick peas (canned)
200 g frozen large green beans
100 g frozen peas
75 g Spätzle
7-10 Tbsp Celery green

Directions

1
Finely chop the onion. Cut celery and paprika into small pieces. Heat the oil, sauté the tomato paste and paprika powder in it. Deglaze with 250 millilitres of water. Add the vegetables and bring to the boil briefly. Season with plenty of salt and pepper.
2
Rinse the chickpeas and add them to the stock with the beans. Add peas and 750 millilitres of water and cook for another 15 minutes. Meanwhile cook the spaetzle for ten minutes in plenty of boiling salted water according to the instructions on the packet until firm to the bite. Season soup again and serve with the spaetzle. Serve garnished with celery green