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| Estimated Times |
Preparation time: 20
Cooking time: 30
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Ingredients
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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
| 12 | pcs. | Tomato ~1500 g |
| 2 | pcs. | Carrots ~150 g |
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | bunch | Parsley ~15 g |
| 7.5 | dl | Water ~750 g |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 100 | g | Wholewheat macaroni |
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Directions
Coarsely chop the tomatoes and cut the carrots into small pieces or coarsely grate them.
Peel and chop the onion and garlic. Chop the parsley.
Put the tomatoes, carrots, stock and chopped onion in a thick-bottomed pan with the water. Bring to the boil and add the chopped garlic and parsley. Allow the soup to simmer for approx. 20 mins. and then blend (optional).
Add the pasta to the soup and cook according to the instructions on the packet.
Serve the soup garnished with a little parsley.
Tip
We chose to use wholewheat pasta for this recipe, but normal pasta/soup noodles can also be used.
Nutritional data
429 Kcal Per Serving
F: 5 g, P: 14 g, C: 92 g, DF: 19 g
858 Kcal (33 Kcal/100 g)
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