Buuretopf (pasta & vegetable soup)

Buuretopf (pasta & vegetable soup)

Total: 35 min. | Active: 35 min.
vegetarian, healthy and balanced
Nutritional value / people: 446 kcal
, Fat: 18 g
, Carbohydrate: 42 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp butter
1 leek (approx.150 g), diced
1 celeriac (approx. 250 g), diced
2 carrots (approx. 150 g), diced
1 ½ litres vegetable bouillon
2 bay leaves
200 g pasta (e.g. emmer fusilli)
salt and pepper to taste
1 savoy cabbage (approx. 200 g), cut into strips
110 g rolls of shaved Sbrinz cheese
2 tbsp parsley, finely chopped
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How it's done

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Heat the butter, sauté the leek, celeriac and carrots for approx. 3 mins., pour in the stock, add the bay leaves, bring to the boil, reduce the heat, cover and simmer the soup for approx. 2 mins. Add the pasta and continue to simmer for approx. 7 mins. Add the cabbage, cook for a further 3 mins., season. Serve the Buuretopf in warmed soup bowls. Top with the shaved Sbrinz and parsley.

Good to know
Serve with: Crunchy bread.

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