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Vegetable and Penne Soup
Step 1/6
- 40 g celery
- ⅜ large onion
- ¾ cloves garlic
Cut the onion and celery into small cubes and chop the garlic. Combine in a medium size stockpot and cook in a medium heat until soft but not brown.
Step 2/6
- ¾ tbsp harissa sauce
Add the harissa sauce and continue cooking for 2 minutes.
Step 3/6
- ⅜ red bell pepper
- ⅜ green bell pepper
- ⅜ yellow bell pepper
- ¾ l vegetable broth
- ⅜ small broccoli
- ⅜ eggplant
Add the vegetable broth and cook until boiling. Add already cut into small pieces eggplant, bell peppers and broccoli. Continue cooking for 2 minutes .
Step 4/6
- ⅜ tsp ras el hanout
Add ras el hanout and cook for about 10 minutes.
Step 5/6
- 40 g penne
Add the penne and continue cooking for 7-9 minutes.
Step 6/6
- 4 g rosemary
2 minutes before of taking off the stove add already chopped rosemary.
Enjoy your meal!