Vegetable Artichoke Soup
A vegetable artichoke soup made with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 l beef broth
- 500 g cherry tomatoes
- 12 mini artichoke hearts
- 250 g Spinach
- 400 g potatoes (firm-cooking)
- 2 onions
- 2 Garlic cloves
- 80 g parmesan (fresh grated)
- 80 g pancetta (slices)
- 150 g soup noodles
- olive oil
- 1 rosemary sprig
- Salt
- pepper (from the mill)
Instructions
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1.
Wash and drain artichoke hearts, then quarter them.
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2.
Wash, clean, and roughly chop spinach.
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3.
Peel and dice potatoes.
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4.
Slice pancetta into strips.
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5.
Wash, clean, and halve artichokes.
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6.
Peel onions and garlic, finely dice. Sauté in 2 tbsp hot oil with pancetta and spinach. Add potatoes and deglaze with broth. Simmer for about 10 minutes.
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7.
Meanwhile wash tomatoes, optionally leave stems on, and fry in plenty of olive oil. Season with salt and pepper.
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8.
Add noodles and artichokes to the soup and cook for another ~8 minutes. Stir in chopped rosemary, season with salt and pepper. Serve sprinkled with parmesan and garnished with tomatoes.
