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Buuretopf (pasta & vegetable soup)
35 m active | 35 m total
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
  • 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
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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.

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