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!