Vegetable and Penne Soup

Too few ratings

K A

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
red bell pepper
green bell pepper
yellow bell pepper
2 l vegetable broth
small broccoli
eggplant
100 g celery
large onion
cloves garlic
100 g penne
2 tbsp harissa sauce
1 tsp ras el hanout
10 g rosemary
salt to taste
Metric
Imperial
  • Step 1/6

    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.
    • 100 g celery
    • large onion
    • 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

    Add the harissa sauce and continue cooking for 2 minutes.
    • 2 tbsp harissa sauce

    Add the harissa sauce and continue cooking for 2 minutes.

  • Step 3/6

    Add the vegetable broth and cook until boiling. Add already cut into small pieces eggplant, bell peppers and broccoli. Continue cooking for 2 minutes .
    • red bell pepper
    • green bell pepper
    • yellow bell pepper
    • 2 l vegetable broth
    • small broccoli
    • 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

    Add ras el hanout and cook for about 10 minutes.
    • 1 tsp ras el hanout

    Add ras el hanout and cook for about 10 minutes.

  • Step 5/6

    Add the penne and continue cooking for 7-9 minutes.
    • 100 g penne

    Add the penne and continue cooking for 7-9 minutes.

  • Step 6/6

    2 minutes before of taking off the stove add already chopped rosemary.
    • 10 g rosemary

    2 minutes before of taking off the stove add already chopped rosemary.