Vegetable soup

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the chicken thoroughly. Peel onions. Wash tomatoes and carve them crosswise. Clean and wash the parsley root and cut into large pieces. Clean, wash and cut 100 g carrots into large pieces.

2. 2

   Put chicken, 3 litres of water, approx. 2 teaspoons of salt, onions, tomatoes, parsley root, coarse pieces of carrot, bay leaves, allspice seeds and peppercorns in a large pot, bring to the boil and simmer covered for approx. 1 3/4 hours. In the meantime clean and wash the cauliflower and separate the small florets. Clean, wash and cut 300 g carrots. Lift the chicken out of the broth into a large sieve, drain well and collect the broth. Remove meat from skin and bone and dice. Pour remaining stock through a sieve, bring to the boil. Add cauliflower and carrots, bring to the boil, cover and cook for 6-8 minutes. Meanwhile, cook pasta in boiling salted water according to package instructions. Wash parsley, shake dry and chop finely. Pour pasta into a sieve and drain.

3. 3

   Pour remaining stock through a sieve, bring to the boil. Add cauliflower and carrots, bring to the boil, cover and cook for 6-8 minutes. Meanwhile, cook pasta in boiling salted water according to package instructions. Wash parsley, shake dry and chop finely. Pour pasta into a sieve and drain. Add peas, noodles and meat to the soup, heat briefly and season to taste with liquid seasoning. Arrange in a tureen sprinkled with parsley

4. 4

   With 6 people:

Nutrition Facts

KCAL
490 kcal

CARBS
31 g

FATS
20 g

PROTEINS
46 g