Colorful Vegetable and Corn Soup with Star Pasta

A mild, colorful vegetable soup with potatoes, corn and peas, served with small star-shaped pasta that kids love to spoon up. It keeps well when prepared ahead and reheats in just a few minutes.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 2 pc waxy potatoes
• 250 g carrots
• 1 pc red bell pepper
• 1 pc zucchini
• 1 pc stalk of leek
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp cooking oil
• 1.2 l water
• 1 can can of corn, drained
• 150 g frozen peas
• 80 g star-shaped pasta
• salt to taste
• 1 bunch bunch of parsley

Method

1. Peel or trim the potatoes, carrots and zucchini and cut them into small cubes. Deseed the bell pepper and cut it into cubes as well. Clean the leek, wash it thoroughly and slice it into thin rings. Finely dice the onion and garlic.
2. Heat the cooking oil in a large pot and sweat the onion and leek in it for 3 minutes. Add the garlic and fry briefly.
3. Add the potatoes, carrots and bell pepper and let them sweat briefly. Fill up with the water, bring to a boil and simmer over medium heat for about 10 minutes.
4. Add the zucchini, corn and frozen peas and simmer for another 5 minutes. Stir in the star-shaped pasta and cook according to the package directions until tender.
5. Season the soup with salt. Wash the parsley, finely chop it and sprinkle it over the soup just before serving.