Buuretopf (pasta & vegetable soup)

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 446 Kcal, 19g Protein, 42g Carbohydrates, 18g Fat


  • 2 tbsp butter
  • 1 leek (approx.150 g), diced
  • 1 celeriac (approx. 250 g), diced
  • 2 carrots (approx. 150 g), diced
  • 2 bay leaf
  • 200 g pasta (e.g. emmer fusilli)
  • 1.5 litres vegetable bouillon
  • 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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  • 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.
  • Serve with:

    Crunchy bread.

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