Vegetable soup (sopa de verduras)

Ingredients for 4 portions

• 1Yellow onion, chopped
• 1Leek, sliced
• 2Celery, sticks, sliced
• 2Carrots, diced
• 400 gPotato, diced
• 400 gPumpkin, peeled, diced
• 2 tbspRapeseed oil
• ≈ 2 lWater
• 2 cubesVegetable stock
• 150 gSwiss chard, leaves, shredded
• 120 gVermicelli (soup pasta)
• to tasteSalt
• to tasteBlack pepper
• 40 gParmesan, grated

Method

1. Chop the onion and slice the leek and celery. Peel the carrots, potatoes and pumpkin and cut them into small cubes.
2. Heat the oil in a large pot and gently fry the onion, leek and celery for 5 minutes without letting them brown.
3. Add the carrots, potatoes and pumpkin, the water and the stock cubes and bring to the boil.
4. Lower the heat and simmer, covered, for 25 minutes, until the vegetables are tender.
5. Meanwhile, wash the chard and shred the leaves.
6. Add the chard and soup pasta and cook for 6–8 minutes, until the pasta is tender.
7. Season with salt and pepper and serve piping hot, sprinkled with grated parmesan.

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