This soup is probably the most healthy soup because there are so many different vegetables inside.
Ingredients:
3 tablespoons olive oil
1 potato
1 large onion chopped
200 g celery
200 g celeriac
200 g carrots
200 g leek
2 tablespoons tomato puree
2 bay leaves
4 tablespoons basil chopped
3 tablespoons parsley chopped
1 teaspoon dry oregano
1 liter chicken stock
40 g spaghetti cut into small pieces
Preparation
Cut the vegetables into dice.
In a soup pot, heat the olive oil over medium heat. Add the onion and cook until softened.
Stir in the celeriac and cook 2 minutes more. Add the celery, potato, leeks and carrots and cook for about 5 minutes stirring occasionally.
Add the tomato puree, basil, oregano and pour the chicken stock. Cover and simmer for 20 minutes stirring occasionally.
Then add the pasta and cook for 5 minutes. Stir in the parsley and cook for 2 minutes more.
