This garden vegetable soup tastes so fresh and delicious. Its a perfect meal for warm and sunny days.
Course Lunch
Cuisine leicht
Keyword Eintopf, Suppe
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2Bowls
Author Klaraslife
Ingredients
14cherry tomatoeshalved
3yellow carrotsslices
2small kohlrabistripes
1bay leaf
3juniper berries
1onion
fresh lovage
125gvermicelli
4tbspsunflower oil
1tablespoonof apple cider vinegar
150mlof dry white wine
salt
black pepperfrom the mill
1pinchof sugar
700mlof hot water
Instructions
Cook the noodles al dente in salted water in advance. Rinse cold and set aside.
Heat oil in a suitable saucepan and fry the onion, bay leaf, juniper berries and pepper briefly.
Then add the sliced and sliced root vegetables and add hot water.
Simmer for 20 minutes and season with sugar, vinegar, white wine and salt.
Cook again for 10 minutes at the lowest level.
Then add finely chopped lovage and remove from heat.
Add the tomato halves and noodles and leave for about 5 minutes.
Notes
Tip 1: If you do not want to have tomatoes in them, you can take green peas.
Tip 2: who does not want wine, takes a little more vinegar (dose carefully)