Winter Leftover Soup with Bread Croûtons and Noodles

A hearty winter soup that brings together leftover bread, potatoes, noodles and root vegetables in one pot. With crispy bread cubes and fresh parsley, it becomes a filling main course in 30 minutes.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 80 g Stale bread, cut into cubes
• 300 g Waxy potatoes
• 150 g Carrots
• 100 g Celeriac
• 1 pc Onion
• 1 pc Garlic clove
• 80 g Leftover noodles, e.g. soup noodles or small elbow pasta
• 800 ml Water
• 1 tbsp Olive oil
• 1 tsp Marjoram, dried
• Salt
• Black pepper, freshly ground
• 1 bunch Parsley, chopped

Method

1. Toast the bread cubes in a pan with half a tablespoon of olive oil over medium heat until golden brown, then set aside.
2. Peel the onion and garlic and finely dice them. Peel the potatoes, carrots and celeriac and cut them into small cubes.
3. Heat the remaining olive oil in a pot and sweat the onion and garlic until translucent.
4. Add the potatoes, carrots and celeriac, briefly sauté them, and pour in the water.
5. Season with salt, pepper and marjoram and simmer for about 15 minutes, until the vegetables are tender.
6. Add the leftover noodles and cook for another 5 minutes, until they are al dente.
7. Taste the soup, sprinkle with parsley and serve with the bread cubes.