Vegetable Tomato Soup

Name: Vegetable Tomato Soup
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 120 g Onions; 1 small piece of ginger tuber; 2 Garlic cloves; 1 Pepperoni; 1 can(s) (850 ml) Tomatoes; 2 l Vegetable broth (instant); 500 g Savoy cabbage; 1 red and yellow pepper; 300 g Leeks (leek); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Noodles (e.g.: Boi wholemeal croissants); 1 TEASPOON Linseed oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

120 g Onions
1 small piece of ginger tuber
2 Garlic cloves
1 Pepperoni
1 can(s) (850 ml) Tomatoes
2 l Vegetable broth (instant)
500 g Savoy cabbage
1 red and yellow pepper
300 g Leeks (leek)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Noodles (e.g.: Boi wholemeal croissants)
1 TEASPOON Linseed oil

Directions

1
Peel onions, ginger and garlic and dice very finely. Carve the pepperoni lengthwise, remove seeds and chop finely. Puree tomatoes in the liquid. Add stock, boil up briefly. Clean the savoy cabbage, first cut into strips, then into pieces.
2
Wash the cabbage, drain. Clean and wash the peppers and leek. Dice the bell peppers and cut the leek into rings. Heat oil in a large pot. Brown onions, ginger and garlic in it. Deglaze with tomato stock, bring to the boil briefly.
3
Add the pepperoni and simmer for about 30 minutes. Add prepared vegetables and cook for about 10 minutes. Season with salt and pepper. Meanwhile, prepare pasta in boiling salted water according to package instructions.
4
Season soup again, stir in linseed oil. Serve soup and noodles in portions.