Minestrone with oriental spices recipe | NDR.de – Guide

Ingredients:

• 
  1
  
  

  to
  
  
  

  vegetable broth
  

• 
  1
  
  

  Glass
  
  
  

  sifted tomato
  

• 
  2
  
  
  
  
  
  

  Carrots
  

• 
  2
  
  
  
  
  
  

  parsnip
  

• 
  2
  
  
  
  
  
  

  parsley root
  

• 
  2
  
  

  tubers
  
  
  

  fennel
  

• 
  2
  
  

  bars
  
  
  

  celery
  

• 
  1
  
  
  
  
  
  

  red onion
  

• 
  2
  
  

  Toes
  
  
  

  garlic
  

• 
  1
  
  

  Piece
  
  
  

  Ginger
  

• 
  1
  
  

  Teaspoon
  
  
  

  paprika powder
  

• 
  2.5
  
  

  el
  
  
  

  light apple cider vinegar
  

• 
  1
  
  

  Teaspoon
  
  
  

  zaatar
  

• 
  
  
  
  
  

  Alternatively: Harissa or Ras El Hanout
  

• 
  1
  
  
  
  
  
  

  hot pepper
  

• 
  0.5
  
  

  the Union
  
  
  

  parsley
  

• 
  
  
  
  
  

  salt
  

• 
  
  
  
  
  

  pepper
  

• 
  
  
  
  
  

  fresh thyme
  

• 
  
  
  
  
  

  olive oil
  

Clean the vegetables and onions and cut them into small pieces. Also use fennel stalks. Set the fennel greens aside, and add them to the soup at the end. Peel the garlic and chop it into small pieces.

Heat the olive oil in a saucepan and fry the vegetables until they become colorless. It should not be too dark, otherwise it will be bitter. The paprika powder is fried briefly, then the tomato sauce is added and poured over the vegetable broth. Season the soup with salt, hot pepper to taste and a little vinegar. Bring everything to a boil, then reduce the heat and let the pan simmer for about 30 minutes.

Carefully peel and grate the ginger. Add in the middle of cooking. Finally, add the mixture of spices and thyme, harissa or ras el hanout. Then add fresh thyme.

Clean the parsley and fennel greens and chop them finely. Pour the soup into plates and sprinkle with herbs. If you like, you can add some olive oil to the soup.