Recipe “Minestrone with Eastern spices” | NDR.de – Guide

Ingredients:

• 
  1
  
  

  l
  
  
  

  Vegetable Soup
  

• 
  1
  
  

  Cup
  
  
  

  mashed tomatoes
  

• 
  2
  
  
  
  
  
  

  carrots
  

• 
  2
  
  
  
  
  
  

  parsnip
  

• 
  2
  
  
  
  
  
  

  parsley roots
  

• 
  2
  
  

  tubers
  
  
  

  fennel
  

• 
  2
  
  

  bars
  
  
  

  celery
  

• 
  1
  
  
  
  
  
  

  Red onion
  

• 
  2
  
  

  toes
  
  
  

  garlic
  

• 
  1
  
  

  piece
  
  
  

  Ginger
  

• 
  1
  
  

  a teaspoon
  
  
  

  paprika powder
  

• 
  2.5
  
  

  email
  
  
  

  mild apple cider vinegar
  

• 
  1
  
  

  a teaspoon
  
  
  

  Zatar
  

• 
  
  
  
  
  

  alternatively: Harissa or Ras el Hanout
  

• 
  1
  
  
  
  
  
  

  chili pepper
  

• 
  0.5
  
  

  Federation
  
  
  

  Parsely
  

• 
  
  
  
  
  

  Salt
  

• 
  
  
  
  
  

  pepper
  

• 
  
  
  
  
  

  fresh thyme
  

• 
  
  
  
  
  

  olive oil
  

Clean the vegetables and onions and cut them into bite-sized pieces. Also use fennel stalks. Put the fennel greens on the side, add them to the soup at the end. Peel and finely chop the garlic.

Heat the olive oil in a pot and sauté the vegetables until they lose their color. It must not be too dark, otherwise it will be bitter. Sauté the pepper briefly, then add the tomato paste and cover with the vegetable stock. Season the soup with salt, chili to taste and a little vinegar. Bring everything to a boil, then reduce the heat and let the minestrone cook for about 30 minutes.

Carefully scrape and grate the ginger. Add halfway through cooking. Finally mix in the Zatar spice mix or alternatively Harissa or Ras el Hanout. Then add fresh thyme.

Clean and finely chop the parsley and fennel leaves. Pour the soup into plates and sprinkle with herbs. If you want, you can add a little olive oil to the soup.