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- Buuretopf (pasta & vegetable soup)
Buuretopf (pasta & vegetable soup)
Nutrition facts per serving:
- Energy in kcal about 446
- Fat about 18g
- Carbohydrates about 42g
- Protein about 19g
This is needed
This is needed
for 4 people
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- 2 tbsp butter
- 1 leek (approx.150 g), diced
- 2 bay leaf
- 1 savoy cabbage (approx. 200 g), cut into strips
- 200 g pasta (e.g. emmer fusilli)
- 2 carrots (approx. 150 g), diced
- salt and pepper to taste
- 1.5 litres vegetable bouillon
- 1 celeriac (approx. 250 g), diced
- 110 g rolls of shaved Sbrinz cheese
- 2 tbsp parsley, finely chopped
And that's how it's done
And that's how it's done
Heat the butter, sauté the leek, celeriac and carrots for approx. 3 mins., pour in the stock, add the bay leaves, bring to the boil, reduce the heat, cover and simmer the soup for approx. 2 mins. Add the pasta and continue to simmer for approx. 7 mins. Add the cabbage, cook for a further 3 mins., season. Serve the Buuretopf in warmed soup bowls. Top with the shaved Sbrinz and parsley.
