Vegetable Soup with Noodles

Ingredients

• 1 bunch of mirepoix (leek, carrots, celery)
• 400 g starchy cooking potatoes
• 2 stalks of celery with greens
• 1 onion
• 1 tbsp Rapeseed Oil
• 1.2 l Vegetable broth
• 2 Bay leaves
• 300 g shell pasta
• 2 tbsp chives sprigs
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and trim the leek, cut into rings. Peel, wash and dice carrots, celery, and potatoes. Slice celery stalks into fine strips. Chop greens finely for garnish and set aside. Peel and finely chop onion.

2. 2.

   Heat oil in a large pot. Sauté leek, carrots, celery, and onion over medium heat. Briefly fry the potatoes, pour in broth, add bay leaves, bring to a boil and simmer for about 20 minutes.

3. 3.

   Meanwhile cook noodles in plenty of salted water according to package instructions until al dente, then drain.

4. 4.

   Remove bay leaves and puree soup finely. Stir in chives, celery strips, and crème fraîche into the (no longer boiling) soup. Season with salt and pepper.

5. 5.

   Serve vegetable noodle soup garnished with celery greens.