Winter Vegetable Noodle Stew

Ingredients

• 2 carrots
• 1 parsley root
• 200 g kale
• 400 g savoy cabbage
• 1 large red onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 l vegetable broth
• 1 bay leaf
• 3 Cloves
• 3 allspice berries
• 1 tsp fennel seeds
• 150 g horned whole‑grain noodles
• 20 g parsley (1 bundle)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel the carrots and slice them thinly. Peel the parsley root and cut into sticks.

2. 2.

   Wash the kale, remove tough stems and chop the leaves finely. Wash, trim and chop the savoy cabbage.

3. 3.

   Peel the onion and garlic. Finely mince the garlic and cut the onion into strips. Heat oil in a pot and sauté the onion and garlic until translucent over medium heat.

4. 4.

   Add the carrots and parsley root briefly, then pour in the broth. Add the savoy cabbage, kale and bay leaf.

5. 5.

   Fill a spice bag with cloves, allspice berries and fennel seeds and add it to the soup. Bring to a boil, reduce heat and simmer for about 10 minutes on low.

6. 6.

   Then add the noodles and cook until al dente according to package instructions. Wash, dry shake and chop the parsley. Remove the bay leaf and spice bag, season the soup with salt, pepper and freshly grated nutmeg. Sprinkle with parsley before serving.