Vegetable pot with noodles

Name: Vegetable pot with noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 Tomato; 1-2 Garlic cloves; 1 TABLESPOON Oil; 1 TEASPOON Tomato paste; 1 TEASPOON Vegetable broth; 1 large kohlrabi; 2 medium-sized carrots; 150 g Sweet peas; 250 g Noodles (e.g. croissant noodles); 7-10 Tbsp salt, white pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Spring onions
1 Tomato
1-2 Garlic cloves
1 TABLESPOON Oil
1 TEASPOON Tomato paste
1 TEASPOON Vegetable broth
1 large kohlrabi
2 medium-sized carrots
150 g Sweet peas
250 g Noodles (e.g. croissant noodles)
7-10 Tbsp salt, white pepper

Directions

1
Clean and wash the spring onions, about 3/4 in pieces, cut the rest into fine rings. Wash and chop the tomato. Peel garlic and chop finely
2
Fry the spring onion, tomato and garlic in a pot in hot oil. Sweat the tomato paste briefly. Add approx. 1 l water and broth. Bring to the boil, cover and simmer for about 10 minutes
3
Peel, wash and chop the kohlrabi and carrots. Clean, wash and possibly halve the sugar snap peas. Add kohlrabi and carrots to the stock and continue cooking for about 10 minutes. Cook the sugar snap peas for the last 2-3 minutes
4
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes. Drain and add to the soup. Season to taste with salt and pepper. Sprinkle the rest of the spring onions on top