Potato cream soup with pasta
This soup can be cooked on real chicken broth - it will turn out even tastier.
Ingredients
Servings 4- potatoes - 4-5 pcs.
- carrots - 2 pcs.
- onion - 1 pc.
- garlic - 2 cloves
- celery - 1 stalk
- chicken bouillon cube - 1 pc.
- water - 1.8 l
- salt - to taste
- olive oil - 3 tbsp. l.
- pasta (fusilli) - 50 g
- green
Cooking
Step 1
Peel potatoes. Cut the potatoes into pieces. Peel the carrots and chop coarsely. Wash the celery, dry and cut. Peel the onion and chop coarsely. Finely chop the garlic. Put the water with the pan on the fire, as soon as it boils, add the potatoes, bouillon cube.
Step 2
While the potatoes are cooking, sauté vegetables in olive oil - carrots, celery, onions and garlic. Cook for about 7-8 minutes until vegetables soften slightly. Add the stewed vegetables to the soup, salt to taste and cook until the vegetables are fully cooked.